Main
Recipes
Grilled Rib Eye Steaks with Fried Bell Pepper Rings and Maitre d'Hotel Butter (Emeril Lagasse) Recipe

Grilled Rib Eye Steaks with Fried Bell Pepper Rings and Maitre d'Hotel Butter (Emeril Lagasse) Recipe

Posted by

Rate It!

Grilled Rib Eye Steaks with Fried Bell Pepper Rings and Maitre d'Hotel Butter (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup olive oil
1/2 cup, plus 2 tbsp essence , recipe follows
4 (12 to 14-oz) rib eye steaks
2 large green bell peppers, cut into 1/4-inch thick rings, stems , cores and seeds discarded
1 cup flour
1 cup masa harina
2 large eggs
1/2 cup milk
4 cups vegetable oil, for frying
emeril's maitre d'hotel butter, sliced, recipe follows
chopped parsley, garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
2 sticks (1/2 lb) unsalted butter, at room temperature
1/4 cup minced fresh parsley
4 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:

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 F.
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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.
Yield: 1/2 pound

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3520.43 Kcal (14739 kJ)
Calories from fat	2746.27 Kcal
		% Daily Value*
Total Fat	305.14g	469%
Cholesterol	646.61mg	216%
Sodium	5461.48mg	228%
Potassium	2186.62mg	47%
Total Carbs	165.15g	55%
Sugars	5.03g	20%
Dietary Fiber	20.06g	80%
Protein	41.45g	83%
Vitamin C	79.8mg	133%
Vitamin A	3.9mg	129%
Iron	35.4mg	197%
Calcium	359mg	36%

Amount Per 100 g
Calories	378.5 Kcal (1585 kJ)
Calories from fat	295.27 Kcal
		% Daily Value*
Total Fat	32.81g	469%
Cholesterol	69.52mg	216%
Sodium	587.19mg	228%
Potassium	235.09mg	47%
Total Carbs	17.76g	55%
Sugars	0.54g	20%
Dietary Fiber	2.16g	80%
Protein	4.46g	83%
Vitamin C	8.6mg	133%
Vitamin A	0.4mg	129%
Iron	3.8mg	197%
Calcium	38.6mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.