Campfire Steaks

• 2 (10 ounce) rib eye steaks
• 1 tablespoon olive oil
• 2 tablespoons Essence, recipe follows
• 2 cedar planks
• 2 cups julienne trinity, (mixture of chopped green pepper, onions, and celery)
• Salt and pepper
• 1 cup prepared or homemade mayonnaise
• 1/4 cup ketchup
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 3 tablespoons minced celery
• 3 tablespoons chopped green onions
• 3 tablespoons creole mustard
• 2 tablespoons chopped parsley
• Essence, recipe follows
• 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 leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F. Season each steak with olive oil and Essence.
2. In a smoking hot saute pan, sear the steaks for 1 minute on each side.
3. Place the steak on the cedar plank and top with 1 cup of the trinity.
4. Season with salt and pepper.
5. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare.
6. Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth.
7. Bring the sauce up to a simmer.
8. Remove the steaks from the oven and place on plates.
9. Drizzle warm remoulade over the steaks.
10. Garnish with chopped parsley and Essence.
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
14. Published by William and Morrow, 1993.

olive oil, cedar planks, julienne trinity, salt, mayonnaise, ketchup, shallots, garlic, celery, green onions, creole mustard, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/campfire-steaks-recipe.html (may not work)