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.
Emeril's Campfire Steaks: A Weeknight Wonder
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, soccer practice, and endless to-do lists, the kitchen often takes a backseat. But let me tell you, I’ve discovered a game-changer: Emeril's Campfire Steaks. This recipe is surprisingly simple, yet delivers restaurant-quality flavor with minimal fuss. Forget complicated marinades and elaborate techniques; this recipe embraces simplicity, allowing the natural flavor of the steak to shine through.
The beauty of this recipe lies in its adaptability. It's perfect for a weeknight dinner, but also impressive enough for a casual weekend gathering with friends. The grilling process adds a smoky depth, transforming a simple steak into a culinary masterpiece. The cedar plank imparts a subtle woodsy aroma, enhancing the overall flavor profile. And the best part? Cleanup is a breeze.
The initial prep work is minimal. Soaking the cedar plank is the most time-consuming part, but even that can be done hours in advance, freeing up your precious evening time. The actual grilling process is quick and straightforward. Once the grill is heated, it’s a matter of placing the steak on the plank, letting it cook, and then enjoying the fruits of your labor. The resulting steak is juicy, tender, and bursting with flavor – a true testament to the power of simple ingredients and masterful technique.
Beyond the Grill: This recipe isn't just about the steak. The combination of bell peppers and onions, seasoned with a touch of salt and cayenne pepper, creates a vibrant and flavorful topping that complements the richness of the steak perfectly. The rustic rub adds a smoky and savory element, further enhancing the overall taste. The slight char from the grill imparts a beautiful crust to the steak, adding another layer of texture and flavor.
I’ve adapted the original recipe slightly, making it perfect for a single serving. No more leftover steak lingering in the fridge! Now, I can enjoy a satisfying and delicious steak dinner on my own, without the commitment of cooking for a larger group. This recipe has quickly become a staple in my busy week, a perfect balance of flavor, convenience, and ease.
Beyond the Weeknight: This recipe is remarkably versatile. While it's perfectly suited for a quick weeknight meal, its impressive flavor profile makes it equally suitable for more leisurely occasions. Imagine yourself enjoying this delicious steak on a weekend barbecue, surrounded by friends and family. The smoky aroma and the beautiful presentation make it a conversation starter, and the exceptional taste ensures that everyone will be asking for more. The recipe is easily scalable, meaning you can adjust the quantities based on the number of guests you're serving.
A Culinary Journey: The essence of this recipe is not just about the steak itself, but also about the experience. It's about taking a moment to savor the flavors, the aromas, and the satisfaction of creating something delicious from relatively simple ingredients. The process of grilling, the anticipation of the perfectly cooked steak, and the final reward of a truly delicious meal all contribute to a much more holistic culinary experience. It's a perfect example of how a simple dish can transform an ordinary weeknight into something truly special.
Tips and Tricks: One of the most crucial tips is to ensure that the cedar plank is properly soaked. This prevents it from burning on the grill, allowing it to impart its unique flavor to the steak. A meat thermometer is also invaluable for achieving the perfect level of doneness, preventing overcooking and ensuring a juicy, tender result. Remember to let the steak rest after cooking to allow the juices to redistribute, resulting in an even more flavorful and tender bite.
So, whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and easy meal, Emeril's Campfire Steaks is a recipe that will quickly become a favorite. Its simplicity, flavor, and versatility make it a true culinary gem.
