Campfire Steaks

Photo: flickr user emdot

Ingredients

2 Rib-eye steaks - (10 oz ea)

1 tablespoon Olive oil

2 tablespoons Emeril"s Essence see * Note

2 Cedar planks

2 cups Julienned trinity

(mixture of chopped green pepper, onion and

Salt to taste

Freshly-ground black pepper to taste

1 cup Prepared or homemade mayonnaise

cup Ketchup

2 tablespoons Minced shallots

1 tablespoon Minced garlic

3 tablespoons Minced celery

3 tablespoons Chopped green onions

3 tablespoons Creole mustard

2 tablespoons Chopped parsley

Emeril"s Essence

Preparation

Preheat the oven to 400 degrees.

Season each steak with olive oil and Emeril"s Essence. In a smoking hot saute pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 cup of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare.

Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer.

Remove the steaks from the oven and place on plates. Drizzle warm remoulade over the steaks. Garnish with chopped parsley and Essence.

This recipe yields 2 servings.