Monster Bam Steaks

Name: Monster Bam Steaks
Ingredients: 2 cups Creole seasoning; 2 cups vegetable oil; 4 (14 to 15-ounce) bone-in Rib-eye steaks; 4 (14 to 15-ounce) T-bone steaks; 4 (14 to 15-ounce) Top sirloin steaks; 2 cups Bearnaise sauce, recipe follows; 2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought; 2 cups Mushroom Demi-Glace, hot; 3 tablespoons white vinegar; 3 tablespoons white wine; 10 peppercorns, crushed; 2 tablespoons finely chopped shallots; 1 tablespoon chopped tarragon; 1 tablespoon water; 3 egg yolks; 1 cup unsalted butter, melted; Salt; Freshly ground black pepper; 1 tablespoon finely chopped parsley leaves; 2 tablespoons olive oil; 6 cups coarsely chopped onions; 4 jalapenos, with stems and seeds, chopped (3/4 cup); 2 tablespoons minced garlic; 2 teaspoons freshly ground black pepper; 4 cans (2 ounces each) anchovy fillets; 1/2 teaspoon whole cloves; 2 tablespoons salt; 2 whole medium lemons, skin and pith removed; 4 cups dark corn syrup; 2 cups Steen's 100 percent Pure Cane Syrup

33 ingredients

23 steps

Ingredients

2 cups Creole seasoning
2 cups vegetable oil
4 (14 to 15-ounce) bone-in Rib-eye steaks
4 (14 to 15-ounce) T-bone steaks
4 (14 to 15-ounce) Top sirloin steaks
2 cups Bearnaise sauce, recipe follows
2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought
2 cups Mushroom Demi-Glace, hot
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley leaves
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped (3/4 cup)
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Directions

1

In a mixing bowl, combine the Creole seasoning and the oil.
2

Mix well.
3

Smear each steak with the rub.
4

Allow the steaks to sit for at least 1 hour.
5

Preheat the grill.
6

Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare.
7

Remove from the grill and let rest for at least 5 minutes before serving.
8

Serve the steaks with the sauce of yo
9

Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat.
10

Saute for 2 to 3 minutes, or until slightly soft.
11

Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil.
12

Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon.
13

Strain.
14

Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top.
15

With a clean damp towel, wipe the rim and fit with a hot lid.
16

Tightly screw on the metal ring.
17

Process in a hot-water bath for 15 minutes.
18

Using tongs, remove the jars, place on a towel, and let cool.
19

Test the seals.
20

Tighten the rings.
21

Store in a cool, dark place.
22

Let age for at least 2 weeks before using.
23

Can be stored in the refrigerator in a covered jar or bottle indefinitely.