@chefemerillagasse: Happy Halloween! 🎃 👻 VAMPIRE STEAK WITH SWAMP BOTTOM GREENS 🧛‍♂️🥩 2 cowboy steaks (bone-in ribeye steaks) about 1 ½ to 2 inches thick, room temperature 3 tablespoons olive oil 1 teaspoon Emeril’s Original Essence 1 tablespoon Kosher salt 4 tablespoons unsalted butter 2 teaspoons freshly ground black pepper 2 tablespoons minced garlic Swamp Bottom Greens, for serving (recipe follows) Coat steaks on both sides with 2 tablespoons oil. Season evenly on all sides with Essence and salt. Heat a grill over medium-high heat. Cook, undisturbed, for 6 minutes, or until well-browned on the first side. In a small bowl or a mortar and pestle, combine 3 tablespoons butter, 2 tablespoons garlic, and remaining tablespoon oil, and stir until thoroughly incorporated. Turn steaks and evenly top with butter mixture. Continue to cook the steaks on the second side for about 5 minutes for medium rare. Remove from grill. Serve steaks with cooked greens, if desired. SWAMP BOTTOM GREENS (ESCAROLE SAUTEED WITH GARLIC AND CRUSHED RED PEPPER FLAKES) 3 tablespoons olive oil 1 ½ tablespoons minced garlic ¾ teaspoon kosher salt, plus more if needed ¼ teaspoon crushed red pepper flakes 2 heads escarole, about 1 ½ pounds total, rinsed and cut crosswise into 1-inch slices 1 cup chicken broth Freshly ground black pepper Juice of 1 lemon, for serving, or to taste Extra-virgin olive oil, for drizzling, optional Heat olive oil in a large skillet. Add garlic, salt, and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown. Add escarole, chicken broth, black pepper, and salt, if desired. Cover, and let cook until wilted, about 2 minutes. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated, and escarole is tender, 2 to 4 minutes. Taste and season, if needed. Serve, drizzled with lemon juice to taste and extra virgin olive oil, if desired.

Chef Emeril Lagasse

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Region: US

Saturday 31 October 2026 17:17:49 GMT