Emeril's Campfire Steaks
This spicy, smoky grilled steak recipe from Emeril is utterly amazing. The original recipe was for four, but I just made one for myself and have adjusted the recipe for that. Grilling a steak without searing it seemed strange, but the resulting flavors are great.
This spicy, smoky grilled steak recipe from Emeril is utterly amazing. The original recipe was for four, but I just made one for myself and have adjusted the recipe for that. Grilling a steak without searing it seemed strange, but the resulting flavors are great.
- 1 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 3 tablespoons onion powder
- 1 untreated cedar shingle or plank, about 5x10 inch
- 1/2 teaspoon peanut oil
- 1 rib eye steak, about 1 pound, about 1 inch thick
- 1/2 teaspoon emeril's rustic rub
- 1 teaspoon green jalapeno tobasco sauce
- 1 large bell pepper thinly sliced
- 1 large onion thinly sliced
- for the rustic rub
- 8 tablespoons paprika
- 3 tablespoons ground cayenne pepper
- 5 tablespoons fresh ground black pepper
- 6 tablespoons garlic powder
- 6 tablespoons salt
- 2.5 tablespoons dried oregano
- 2.5 tablespoons dried thyme ground
- Carbohydrate 109.182558269298 g
- Cholesterol 0 mg
- Fat 13.7880001770558 g
- Fiber 41.3504703852457 g
- Protein 23.3700623455466 g
- Saturated Fat 2.59044192286078 g
- Serving Size 1 1 Serving (420g)
- Sodium 54.2987180265858 mg
- Sugar 67.832087884052 g
- Trans Fat 1.65256247043499 g
- Calories 534 calories
Step-by-step
- Soak the cedar shingle or plank in water, keeping it submerged, for AT LEAST two hours and ideally six or eight hours.
- Prepare a grill and light the fire, or pre-heat a gas grill.
- Remove shingles from water and shake off excess water. Rub one side of shingle with 1/2 teaspoon peanut oil.
- Place steak on the plank and flatten out with the heel of your hand until an even thickness, and slightly compressed. Season the top of the steak with 1/2 teaspoon of the Rustic Rub, covering all of the surface and lightly rubbing in. Spread with about 1 teaspoon of the Green Jalapeno Tobasco.
- Combine bell pepper and onion in a small bowl and toss with salt and cayenne pepper. Top the steak with as much of the pepper and onion mixture as will stay on.
- When the grill is hot, insert probe of meat thermometer lengthwise into the center of the steak, place the planks on the center of the grill, and close the lid. If the plank catches fire, open the lid and spray with water (this may happen multiple times).
- Cook until the meat thermometer reads 20-25 degrees below your target temperature (final temperature of 129-134 for medium rare, 135-144 for medium). When done, use long tongs (or long pliers) to slide the plank off the grill and onto a serving platter or large plate. Allow to rest for about 10 minutes, by which time the steak should heat to the final temperature.
Cooks often make the mistake of using dry cedar planks straight from the store, which inevitably results in a blazing fire rather than controlled smoke. Submerging the untreated 5x10 inch wood in water for a minimum of two hours creates a thermal barrier that prevents rapid combustion while infusing the meat with woody aromatics. Oiling the top surface lightly with peanut oil provides enough adhesion to keep the steak anchored to the board during placement on the hot grill grates.
Fresh sweet bell peppers and crisp onions supply natural moisture that protects the lean top layer of the rib eye from drying out during the prolonged cooking process. Dried herbs like oregano and thyme in the rustic rub contribute concentrated essential oils that bond with the surface fats of the beef, creating a robust crust without direct sear marks. Green jalapeño hot sauce introduces acetic acid, which breaks down surface proteins slightly while cutting through the richness of the marbling.
Monitoring internal temperature with a probe thermometer inserted lengthwise guarantees precision, stopping the cook 20 to 25 degrees below the final target since carryover cooking continues off the heat. Pulling a medium-rare steak at 109 to 114 degrees Fahrenheit allows the residual thermal energy to bring the center up to 129 through 134 degrees while resting. Keeping a clean spray bottle of water nearby remains essential for dousing sudden flare-ups caused by dripping oils hitting the open fire below.
Allowing the cooked beef to rest for roughly 10 minutes lets the muscle fibers relax and reabsorb moisture that would otherwise bleed onto the platter. Cedar shingles char significantly during this prolonged exposure to indirect heat, so transferring the steak with a spatula prevents carbon flakes from ruining the texture of the spice crust.
