Monster Bam Steaks

• 2 cups Creole seasoning
• 2 cups vegetable oil
• 4 (14 to 15-ounce) bone-in Rib-eye steaks
• 4 (14 to 15-ounce) T-bone steaks
• 4 (14 to 15-ounce) Top sirloin steaks
• 2 cups Bearnaise sauce, recipe follows
• 2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought
• 2 cups Mushroom Demi-Glace, hot
• 3 tablespoons white vinegar
• 3 tablespoons white wine
• 10 peppercorns, crushed
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped tarragon
• 1 tablespoon water
• 3 egg yolks
• 1 cup unsalted butter, melted
• Salt
• Freshly ground black pepper
• 1 tablespoon finely chopped parsley leaves
• 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 Steen's 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. In a mixing bowl, combine the Creole seasoning and the oil.
2. Mix well.
3. Smear each steak with the rub.
4. Allow the steaks to sit for at least 1 hour.
5. Preheat the grill.
6. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare.
7. Remove from the grill and let rest for at least 5 minutes before serving.
8. Serve the steaks with the sauce of yo
9. Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat.
10. Saute for 2 to 3 minutes, or until slightly soft.
11. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil.
12. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon.
13. Strain.
14. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top.
15. With a clean damp towel, wipe the rim and fit with a hot lid.
16. Tightly screw on the metal ring.
17. Process in a hot-water bath for 15 minutes.
18. Using tongs, remove the jars, place on a towel, and let cool.
19. Test the seals.
20. Tighten the rings.
21. Store in a cool, dark place.
22. Let age for at least 2 weeks before using.
23. Can be stored in the refrigerator in a covered jar or bottle indefinitely.

creole seasoning, vegetable oil, t, bearnaise sauce, worcestershire sauce, mushroom, white vinegar, white wine, peppercorns, shallots, tarragon, water, egg yolks, unsalted butter, salt, freshly ground black pepper, parsley leaves, olive oil, onions, jalapenos, garlic, freshly ground black pepper, anchovy, whole cloves, salt, lemons, corn syrup, steens, white vinegar, water, horseradish

Taken from www.foodnetwork.com/recipes/emeril-lagasse/monster-bam-steaks-recipe3.html (may not work)