Recipe - Grilled Rib-Eyed Steaks With Bearnaise Butter

4 Rib eye steaks; (12 to
14ounce)
Vegetable oil
Creole seasoning
Three fourths cup Plus 2 tablespoons vegetable
oil
1 pound Smithfield ham; julienne
Freshly ground black pepper
1 cup Shredded carrots
1 cup Thinly cut or sliced up red onions
One half pound White cabbage; shredded
(about 2
; cups)
One half pound Red cabbage; shredded (about
2
; cups)
One half cup Chopped green onions; green
parts only
2 tablespoon Creole Mustard
1 teaspoon Chopped garlic
One fourth cup Apple cider vinegar
2 tablespoon Honey

Preheat heat the grill.

Season the steaks with the vegetable oil and Creole seasoning. Place on the
grill and cook for 3 to 4 minutes on each side for mediumrare. In a large
saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is
hot, add the ham and cook for 2 to 3 minutes. Season with freshly ground
pepper. Remove the ham and drain on paper towels. Reserve the ham fat.

In a mixing bowl, combine the carrots, red onions, cabbages and green
onions. Toss well.

In a blender, combine the reserved ham fat, mustard, garlic, vinegar and
honey. Blend well. Season with salt and pepper. With the blender running,
slowly add the remaining Three fourths cup of the oil. Blend until the dressing
thickens and coats the back of a spoon. Season with salt and pepper. Add
the dressing and crispy ham to the vegetable mixture. Toss well. Season
with salt and pepper.

To serve, spoon the sauce in the center of each plate. Lay the steaks over
the sauce. Mound the Cole slaw in the center of the steak.

Yield: 4