Ingredients
1/2 cup vegetable oil
1/2 cup Emeril’s Original Essence or Creole seasoning
4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks
4 (1/2-inch-thick) slices Emeril’s Maitre D’Hotel Butter
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
Preparation
In a small bowl, whisk together oil and Emeril’s Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
Bring steaks to room temperature 30 minutes before ready to cook.
Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.
