How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Emeril's Delmonico Bone-In Rib Steaks suitable as general?

Yes, Emeril's Delmonico Bone-In Rib Steaks falls under the General category and is a great choice for this type of meal.

How do I store leftover Emeril's Delmonico Bone-In Rib Steaks?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Delmonico Bone-In Rib Steaks Recipe

Name: Emeril's Delmonico Bone-In Rib Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (22 to 24-ounce) bone-in rib steaks, preferably quality prime beef that has been wet and dry aged; 2 tablespoons vegetable oil; Essence, recipe follows; Kosher salt and freshly ground black pepper; Parmesan Truffled Potato Chips, recipe follows; Garlic Mushrooms, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on; 4 cups vegetable oil, for frying; 1/4 cup grated Parmesan; 1 tablespoon truffle oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003; 1 tablespoon olive oil; 1 tablespoon chopped shallots; 1 teaspoon chopped garlic; 1 1/4 pounds assorted mushrooms, such as oyster, shiitake, button, portobello, wiped clean, stems removed and halved; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 tablespoon unsalted butter

4 (22 to 24-ounce) bone-in rib steaks, preferably quality prime beef that has been wet and dry aged

2 tablespoons vegetable oil

Essence, recipe follows

Kosher salt and freshly ground black pepper

Parmesan Truffled Potato Chips, recipe follows

Garlic Mushrooms, recipe follows

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on

4 cups vegetable oil, for frying

1/4 cup grated Parmesan

1 tablespoon truffle oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003

1 tablespoon olive oil

1 tablespoon chopped shallots

1 teaspoon chopped garlic

1 1/4 pounds assorted mushrooms, such as oyster, shiitake, button, portobello, wiped clean, stems removed and halved

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

Emeril's Delmonico Bone-In Rib Steaks

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