cooking class
with Chef Emeril Lagasse 
Seared Rib Eyes with Pan-Roasted Herbed Potatoes
and Steamed Broccoli

Yield: Makes 2 servings

2 dry-aged Rib Eye steaks, (about 20 to 22 ounces each)
4 teaspoons Essence
1 teaspoon salt
1 tablespoon olive oil
1 recipe Herb Roasted Potatoes
1 recipe Steamed Broccoli

  1. Preheat the oven to 450°F.
  2. Season the steaks with the Essence and salt, let sit for 20 minutes.
  3. After 20 minutes, set an Emerilware 3-quart saute 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 4 minutes, turn over and place in the oven.
  6. Continue to cook the steaks in the oven until medium-rare, about 10 to 12 minutes.
Herb-Roasted Potatoes

1 pound small red potatoes, scrubbed and quartered
2 tablespoons chopped mixed fresh herbs, such as parsley, basil, thyme, rosemary and chives
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

  1. Preheat the oven to 400ºF. 
  2. Combine all of the ingredients in a large bowl and toss to mix well. 
  3. Transfer to an Emerilware 10-inch fry pan and roast until the potatoes are fork-tender, 30 to 40 minutes.
  4. Serve immediately.
Steamed Brocoli

1 pound broccoli, cut into 1-inch florets
Salt and pepper to taste

  1. Place the broccoli in an Emerilware 2-quart saucepan with 3 tablespoons of water, season with salt and pepper, and set over high heat.
  2. When the water begins to boil, place a lid on the saucepan and cook the broccoli until tender yet crisp, about 3 to 4 minutes.
  3. Serve with the Seared Rib-eye Steaks, and the Herb-Roasted Potatoes.

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