Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns

• 4 dry-aged rib-eye steaks, (about 20 to 22-ounces each)
• 6 teaspoons Essence, divided, recipe follows
• 2 teaspoons salt, divided
• 1 tablespoon chipotle chili pepper powder, divided
• 2 tablespoons olive oil
• 1 recipe Poblano Hash Browns, recipe follows
• Special equipment: Mesquite wood flakes
• 1 cup chopped chorizo sausage
• 3/4 cup chopped yellow onions
• 1 1/2 cups chopped poblano pepper
• 2 teaspoons minced garlic
• 2 tablespoons unsalted butter
• 3 pounds baking potatoes, such as russets, peeled and cut into 1/2-inch cubes, and parboiled
• 1 tablespoon freshly chopped sage leaves
• 1 teaspoon Essence
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly chopped cilantro leaves

1. Season the steaks on both sides with the Essence, salt and the chipotle chili pepper powder and let sit for 20 minutes.
2. After 20 minutes, set a large, 12-inch saute pan over medium-high heat.
3. Add the oil to the pan and once hot, place the steaks in the pan.
4. Sear the steaks for 4 minutes per side and remove to a platter.
5. Prepare a stovetop smoker according to manufacturer's directions with 2 tablespoons of mesquite wood flakes and heat, partially covered, over medium-high heat.
6. When the smoker begins to smoke, place the steaks on the rack inside the smoker and close the lid completely.
7. Smoke the steaks for 8 to 10 minutes.
8. Remove and let rest briefly, then slice and serve with the Poblano Hash Browns.
9. 2 1/2 tablespoons paprika
10. 2 tablespoons salt
11. 2 tablespoons garlic powder
12. 1 tablespoon black pepper
13. 1 tablespoon onion powder
14. 1 tablespoon cayenne pepper
15. 1 tablespoon dried oregano
16. 1 tablespoon dried thyme
17. Combine all ingredients thoroughly.
18. Yield: 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
20. Set a 12-inch saute pan over medium heat and add the chorizo.
21. Cook the chorizo, slowly rendering the fat, and stirring occasionally until the meat is crispy, about 8 minutes.
22. Remove the chorizo from the pan using a slotted spoon, and add the onions and poblano peppers to the pan and saute, stirring occasionally until softened, about 3 to 4 minutes.
23. Add the garlic to the pan and saute for 30 seconds.
24. Add the butter, the potatoes, sage, Essence, salt and pepper.
25. Continue to cook the hash, stirring occasionally until the potatoes are warmed through, about 3 to 4 minutes.
26. Garnish with the cilantro and serve while hot.
27. Yield: 4 servings

salt, chipotle chili pepper, olive oil, browns, mesquite wood flakes, chorizo sausage, yellow onions, poblano pepper, garlic, unsalted butter, baking potatoes, sage, salt, freshly ground black pepper, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/seared-and-smoked-chili-rubbed-rib-eyes-with-poblano-hash-browns-recipe.html (may not work)