Recipe
Delmonico's Dry Age Rib-eyes With Emeril's Worcestershire Sauce
Ingredients
- 1/2 cup vegetable oil
- 4 bone-in dry aged rib-eye steaks, (about 20 to 22 ounces each)
- 1 pound parsnips, peeled and sliced into paper-thin strips
- Salt
- 1 tablespoon finely chopped fresh parsley leaves
- 4 cups MASHED POTATOES:
- 2 pounds potatoes, peeled and diced
- 1 stick butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt and white pepper
- 1 cup EMERILíS WORCESTERSHIRE SAUCE:
- 2 tablespoons olive oil
- 6 cups coarsely chopped onions
- 4 jalapenos, with stems and seeds, chopped (3/4 cup)
- 2 tablespoons minced garlic
- 2 teaspoons freshly ground black pepper
- 4 cans (2 ounces each) anchovy fillets
- 1/2 teaspoon whole cloves
- 2 tablespoons salt
- 2 whole medium lemons, skin and pith removed
- 4 cups dark corn syrup
- 2 cups Steenís 100 percent Pure Cane Syrup
- 2 quarts distilled white vinegar
- 4 cups water
- 3/4 pound fresh horseradish, peeled and grated (about 3 cups)
- 1/2 cup CREOLE SEASONING:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
- Preheat the fryer to 360 degrees F. In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring the room temperature before grilling, about 30 minutes. Preheat the grill. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. ***A sauté pan or grill pan can be substituted for a grill** Fry the parsnips until golden brown. Remove the parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from the grill and cool for a couple of minutes before serving. Place the steaks and potatoes on each serving plate. Spoon 1/4 of the sauce over each steak. Pile the parsnips on top of the potatoes. Garnish with parsley. CREOLE SEASONING: Combine all ingredients thoroughly. Yield: 2/3 cup EMERIL’S WORCESTERSHIRE SAUCE: Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Sauté for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening. MASHED POTATOES: Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. Yield: 6 to 8 servings
Recipe Details
- Source: Emeril Live EM1D66
- Dish Type: Entree
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