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Emeril's Paniolo (hawaiian Cowboy) Steak

  • Yield: 2 hungry-cowboy servings, or 4 regular-folks servings


  • 1/2 cup hoisin
  • 1/4 cup tamari
  • 1/4 cup mirin or dry sherry
  • 1/4 cup green onions
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced Hawaiian peppers or chile paste
  • 2 (1-pound) rib-eye steaks
  • 1 tablespoon light brown sugar
  • 2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
  • 2 tablespoons Essence
  • 1 tablespoon crushed Szechwan peppercorns


  • In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
  • Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
  • Preheat a grill.
  • Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
  • Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
  • Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
  • Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.