Dry Aged Rib Eye Steaks With Emerils Maitre Dhotel Butter Recipes

Steps:

• 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.

Steps:

• Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
• Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
• Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
• Preheat a grill to medium-high heat.
• Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
• In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.

Steps:

• Place all ingredients in the bowl of a food processor; process to combine.
• Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
• Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.