Grilled Rib Eye Steaks, Pepper Rings, Maitre D'Hotel Butter

Recipe Ingredients

1 cup	237ml	Olive oil
1/2 cup	118ml	Essence - plus
2 tablespoons	30ml	Essence
		= (see Bayou Blast recipe)
4		Beef rib eye steaks - (12 to 14 oz ea)
2		Green bell peppers - cut 1/4" thk rings, (large)
		Stems, cores and seeds discarded
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Masa harina
2 cups	396g / 13oz	Eggs (large)
1/2 cup	118ml	Milk
4 cups	948ml	Vegetable oil - for frying
		Emeril's Maitre D'hotel Butter
1/2 lb	227g / 8oz	Unsalted butter - (2 sticks) - room temperature
1/4 cup	23g / 0.8oz	Minced fresh parsley
4 teaspoons	20ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Garnish
		Chopped fresh parsley

Recipe Instructions

In a mixing bowl, combine the oil and 1/2 cup Essence, stirring well. Place the steaks on a baking dish and rub the oil mixture on both sides. Let sit for at least 1 hour. (If marinating longer, refrigerate the meat, then bring to room temperature before cooking.)

Preheat the grill, and preheat the oil in a deep fat fryer to 350 degrees.

Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium-rare.

In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In another bowl, combine the masa with the remaining tablespoon of Essence. In a third bowl, combine the eggs and milk and beat well. In batches, dredge the pepper rings in the flour, egg wash, and masa mixtures, shaking to remove any excess. Fry, turning, until golden brown, 2 to 3 minutes. Remove the pepper rings from the oil and drain on paper towels. Season lightly with Essence.

To serve, place the steaks on a plate. Stack the pepper rings on top and place a 2 tablespoon slice of the compound butter on each steak in the center of the peppers. Sprinkle with parsley and serve immediately.

For the Emeril's Maitre d'Hotel Butter: Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed. (Makes 1/2 pound)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F26) - from the TV FOOD NETWORK

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