Vampire Steak with Swamp Bottom Greens | Emeril Lagasse

Here’s a Halloween dinner that you can really sink your teeth into—Emeril’s Vampire Steak with Swamp Bottom Greens. VAMPIRE STEAK WITH SWAMP BOTTOM GREENS SERVES 2 TO 4 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.