Campfire Steaks Recipe

• 2 x Rib-eye steaks - (10 ounce ea)
• 1 Tbsp. Extra virgin olive oil
• 2 Tbsp. Emeril"s Essence see * Note
• 2 x Cedar planks
• 2 c. Julienned trinity (mix of minced green pepper, onion and celery) Salt to taste Freshly-grnd black pepper to taste
• 1 c. Prepared or possibly homemade mayonnaise
• 1/4 c. Ketchup
• 2 Tbsp. Chopped shallots
• 1 Tbsp. Chopped garlic
• 3 Tbsp. Chopped celery
• 3 Tbsp. Minced green onions
• 3 Tbsp. Creole mustard
• 2 Tbsp. Minced parsley Emeril"s Essence

1. Preheat the oven to 400 degrees.
2. Season each steak with extra virgin olive oil and Emeril"s Essence.
3. In a smoking warm saute/fry pan, sear the steaks for 1 minute on each side.
4. Place the steak on the cedar plank and top with 1 c. of the trinity.
5. Season with salt and pepper.
6. Place in the oven and roast for 5 to 6 min for rare to medium-rare.
7. Make the remoulade: In a sauce pan, combine all the ingredients together and mix until smooth.
8. Bring the sauce up to a simmer.
9. Remove the steaks from the oven and place on plates.
10. Drizzle hot remoulade over the steaks.
11. Garnish with minced parsley and Essence.
12. This recipe yields 2 servings.

ribeye steaks , extra virgin olive oil, cedar planks, green pepper, mayonnaise, ketchup, shallots, garlic, celery, green onions, creole mustard, parsley

Taken from cookeatshare.com/recipes/campfire-steaks-98379 (may not work)