Creole Crusted Rib Eye Steak With Dirty White Beans Recipes

CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS

Steps:

• Preheat the oven to 400 degrees F.
• In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
• In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
• Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
• To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED RIB-EYE STEAKS WITH BLACK BEAN SAUCE

Steps:

• Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
• Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.

DELMONICO (RIB EYE) STEAKS W/ PARMESAN CRUST

Steps:

• Starting in a cold pan, add peeled garlic cloves and oil. Slowly bring the temperature of the oil up to medium low (do not jack up the heat, gentle roasting in oil is the goal).
• Stir garlic once or twice to ensure even browning. When all the cloves are evenly golden, remove them from the oil (You can re-use the oil in cooking other dishes).
• Smash garlic and the salt with the back of a fork until a paste forms. (there should be a few small pieces left) Add rosemary to garlic paste and mash that in as well.
• Preheat grill to high.
• Smear the remaining olive oil over the steaks and massage in the salt and pepper.
• Grill steaks approximately 3 1/2 minutes per side. Remove from grill and coat with the garlic paste, then press parmesan cheese into the garlic paste.
• Return to the grill for about 1-1/2 minutes per side again, to finish cooking meat to Med/Med-Rare and brown the parmesan crust.
• Allow meat to rest about 5 minutes before cutting.