Emerils Maitre Dhotel Butter Recipes

NEW YORK STRIP WITH BEURRE MAITRE D'HOTEL

Steps:

• Preheat a grill or the oven to 450 degrees F.
• Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
• Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
• Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
• To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.

MAITRE D'HOTEL BUTTER

Steps:

• Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
• Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
• When ready, cut into slices to serve.
• ALTERNATIVES~.
• ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
• GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
• GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
• MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
• PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
• SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
• TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.

COWBOY RIB-EYE STEAK

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Pat steak dry thoroughly with paper towels.
• In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
• Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
• Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
• Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.