Delmonico's Dry Age Rib-Eyes With Emeril's Worcestershire Sa

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
1/2 cup	118ml	Creole seasoning - (see * Note)
4		Bone-in dry aged rib-eye steaks - (abt 20 to 22 oz ea)
1 lb	454g / 16oz	Parsnips - peeled, and
		Sliced into paper-thin strips
		Salt - to taste
4 cups	948ml	Mash Potatoes - (see recipe), hot
1 cup	237ml	Emeril's Homemade Worcestershire Sauce - (see recipe)
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer to 360 degrees.

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 saute 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.

This recipe yields: 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D66) - from the TV FOOD - NETWORK

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