Vampire Steak with Swamp Bottom Greens | Emeril Lagasse
Here’s a Halloween dinner that you can really sink your teeth into—Emeril’s Vampire Steak with Swamp Bottom Greens.
VAMPIRE STEAK WITH SWAMP BOTTOM GREENS
SERVES 2 TO 4
2 cowboy steaks (bone-in ribeye steaks) about 1 ½ to 2 inches thick, room temperature
3 tablespoons olive oil
1 teaspoon Emeril’s Original Essence
1 tablespoon Kosher salt
4 tablespoons unsalted butter
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
Swamp Bottom Greens, for serving (recipe follows)
Coat steaks on both sides with 2 tablespoons oil. Season evenly on all sides with Essence and salt.
Heat a grill over medium-high heat. Cook, undisturbed, for 6 minutes, or until well-browned on the first side.
In a small bowl or a mortar and pestle, combine 3 tablespoons butter, 2 tablespoons garlic, and remaining tablespoon oil, and stir until thoroughly incorporated.
Turn steaks and evenly top with butter mixture. Continue to cook the steaks on the second side for about 5 minutes for medium rare. Remove from grill.
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