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Emeril's Grilled Cowboy Steak with Roasted Garlic Mashed Potatoes, Fried Oysters and a Drizzle of Homemade Worcestershire Sauce

Source of Recipe

Recipe courtesy Emeril Lagasse, 2000


List of Ingredients

4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
1/2 cup vegetable oil
1/2 cup Creole seasoning
2 dozen large shucked oysters
1 cup masa flour
1 cup all-purpose flour
Creole seasoning, recipe follows
6 cups Roasted Garlic Mashed Potatoes, hot
2 cups Emeril's Homemade Worcestershire Sauce
1 tablespoon finely chopped fresh parsley leaves



Recipe

In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap, and refrigerate for at least 4 hours. Remove and bring the room temperature before grilling, about 30 minutes.
Preheat the grill and fryer.
Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and let rest for a couple of minutes before serving. Season the oysters with Creole seasoning.
In a mixing bowl, combine the flours. Season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until crispy and golden. Remove and drain on paper towels. Season with Creole seasoning. Place the steaks and potatoes on each serving plate. Spoon a quarter of the Worcestershire sauce over each steak. Pile the oysters on top of the steak. Garnish with parsley.
Serve with Emeril’s Roasted Garlic Mashed Potatoes