Emeril&#x27;s signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book &quot;From Emeril&#x27;s Kitchens.&quot; Try serving it with Emeril&#x27;s Mashed Potatoes. Also try: Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings