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4 dry-aged rib-eye steaks, (about 20 to 22 ounces each)
6 teaspoons Essence
2 teaspoons salt
1 tablespoon chipotle chile pepper powder
2 tablespoons olive oil
1 recipe Poblano Hash Browns, recipe follows

1. Preheat the oven to 450°F.
2. Season the steaks on both sides with the Essence, salt and the chipotle chile pepper powder and let sit for 20 minutes.
3. After 20 minutes, set an Emerilware 3-quart sauté pan over medium-high heat.
4. Add the oil to the pan and once hot, place the steaks in the pan.
5. Sear the steaks for 5 minutes, turn over and place in the oven.
6. Roast the steaks until medium-rare, about 10 to 12 minutes.
7. Remove and let rest briefly, then slice and serve with the Poblano Hash Browns.

Yield: 4 servings

1 cup chopped chorizo sausage
¾ cup chopped yellow onions
1½ cups chopped poblano pepper
2 teaspoons minced garlic
2 tablespoons unsalted butter
3 pounds baking potatoes, such as russets, peeled and cut into1/2-inch cubes, and parboiled
1 tablespoon chopped fresh sage
1 teaspoon Essence
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoons chopped fresh cilantro

1. Set an Emerilware 10-inch fry pan over medium heat and add the chorizo.
2. Cook the chorizo, slowly rendering the fat, and stirring occasionally until the meat is crispy, about 8 minutes.
3. Remove the chorizo from the pan using a slotted spoon, and add the onions and poblano peppers to the pan and saute, stirring occasionally until softened, 3 to 4 minutes.
4. Add the garlic to the pan and saute for 30 seconds.
5. Add the butter, the potatoes, sage, Essence, salt and pepper.
6. Continue to cook the hash, stirring occasionally until the potatoes are warmed through, about 3 to 4 minutes.
7. Garnish with the cilantro and serve while hot.

Yield: 4 servings