October 6, 2010
Emeril's Red Marble Steaks
Posted by Heather Meldrom
Emeril Lagasse, our good friend and EDF contributor, has partnered with Allen Brothers to offer a line of steaks. We thought we would try them out and see if the good chef really knows his stuff! Check out our steak creations in the gallery, below.
1 I tried one of Emeril's New York strip steaks. With a steak as well-marbled as this one, I decided to take advantage of the juiciness! first I pan seared the steak, then transferred it to a baking dish and finished it in the oven...
2 While the steak was in the oven, I used the leftover oil and fat in the skillet to sautee spinach, halved red grapes, a squirt of lemon juice and a sprinkle of nutmeg for a couple of minutes, until the spinach wilted and the grapes were warm.
3 Easy and delicious! --Merritt Watts, Senior Editor
4 I made a Thai dressing with a sliced hot chile, fish sauce, lime juice, and some sugar.
5 I started with a nice fat ribeye, which I halved to cut cooking time.
6 After the steak rested, I sliced it (and then sneaked a couple pieces for myself).
7 Tossed into a salad of romaine and blanched wax beans, this salad was spicy and meaty and delicious! The fattiness of the steak was great with the acidic dressing. --Carla Lalli Music, Deputy Editor
8 The New York strip cooked to a juicy medium rare....
9 ...and the ribeye. I belong to the camp that believes that a good steak just needs salt and pepper! --Heather Meldrom, Associate Food Editor
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