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1
Place the rib-eyes in a large sealable bag.
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2
In a bowl, combine the remaining ingredients except the Essence.
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3
Pour into the bag with the steaks and seal the bag.
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4
Place in the refrigerator to marinate for 2 to 4 hours, turning the bag occasionally to coat the meat evenly.
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5
Preheat a grill.
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6
Remove the steaks from the bag and pat dry.
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7
Discard the marinade.
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8
Season each steak with 1 teaspoon of Essence and grill until medium-rare, about 3 to 4 minutes per side.
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9
Remove from the grill and immediately serve with the Cowboy Baked Beans.
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10
Combine all ingredients thoroughly and store in an airtight jar or container.
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11
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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12
Published by William and Morrow, 1993.
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13
In a large pot, place the beans and cover with water by 3 inches.
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14
Bring to a boil.
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15
Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally.
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16
Drain and set aside.
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17
In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes.
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18
Remove with a slotted spoon and drain on paper towels.
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19
To the fat in the pan, add the onions, chili powder, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes.
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20
Add the garlic and cook for 30 seconds.
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21
Add the tomatoes and their juices, and cook for 2 minutes.
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22
Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves.
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23
Stir well and cook for 1 minute.
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24
Add the beans and bring to a boil.
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25
Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally.
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26
Remove the lid and continue to simmer until tender, about 1 1/2 to 2 hours, stirring occasionally, and adding more water as needed to keep the beans covered.
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27
Remove from the heat, stir in reserved bacon, and adjust seasoning, to taste.
