Dry-Aged Ribeye with Roasted Bone Marrow & Salsa Verde
A dry-aged ribeye from the grill, with the deep umami complexity of weeks of dry aging, served with roasted bone marrow of velvety, decadent richness and an intense salsa verde that revitalizes the palate with every bite. This dish finds its perfect pairing in the 2022 Creekside Iconoclast Syrah from Niagara, Canada—smoky, spicy, and precise. Here, Canadian wine reveals its unexpected, powerful side.
Equipment
- 1 Holzkohle- oder Gasgrill (alternativ: Gusseisenpfanne)
- 1 Backblech für das Knochenmark
- 1 Fleischthermometer
- 1 Großes Schneidebrett
- 1 Kleines Messer zum Herausschaben des Knochenmarks
- 1 Schüssel für die Salsa Verde
Ingredients
FOR THE RIBEYE:
- 1 Dry Aged Ribeye approx. 600–700 g, at least 3 cm thick, aged 3–4 weeks
- 2 tablespoon of coarse sea salt
- 1 tsp black pepper freshly ground
- 2 A tablespoon of neutral oil with a high smoke point e.g., avocado oil
- Fleur de sel to finish
FOR THE ROASTED BONE MARROW:
- 4 Bone marrow tubes about 6–8 cm, cut lengthwise or crosswise—pre-order from the butcher
- Coarse sea salt
- Black pepper
FOR THE SALSA VERDE:
- 1 Bunch of flat-leaf parsley leaves only, about 30 g
- 10 basil leaves
- 2 tablespoon of capers drained
- 2 Anchovy fillets in oil Optional, but recommended
- 1 garlic clove
- 1 Tablespoon of Dijon mustard
- 4 Tablespoon of olive oil extra virgin
- 1 Tablespoon of lemon juice freshly squeezed
- 1 teaspoon of lemon zest Bio
- 1 A splash of red wine vinegar
- Salt black pepper
Instructions
PREPARATION:
- Take the ribeye out of the refrigerator at least 1 hour before grilling and let it come to room temperature.
- Rinse the bone marrow tubes under cold water, pat them dry, and place them cut-side up on a baking sheet.
- For the salsa verde, finely chop the parsley, basil, and capers.
- Finely chop the garlic and anchovies as well, and mix them with the herbs.
- Stir in the olive oil, lemon juice, and lemon zest until a light, green sauce forms.
- Season to taste with salt, pepper, and a splash of red wine vinegar—the salsa verde should have an intense, fresh flavor.
- Preheat the grill to the highest setting.
COOKING STEPS:
- Roast the bone marrow tubes in the oven at 220 °C (top heat) for 12–15 minutes until the marrow is tender and lightly browned and comes away from the bone.
- Generously season the ribeye on both sides with coarse sea salt and black pepper.
- Sear the steak on the hottest part of the grill for 3–4 minutes per side until a deep, dark crust forms.
- Move it to a cooler area of the grill and cook for another 2–3 minutes over indirect heat until it reaches the desired doneness—for medium rare: an internal temperature of 54–56 °C.
- Remove the steak from the grill and let it rest on a cutting board for 8–10 minutes—do not cover it.
SERVE:
- Cut the ribeye into thick slices at an angle across the grain.
- Arrange the slices in a fan shape on a large, preheated cutting board or stone plate.
- Place the roasted bone marrow tubes right next to it—scrape out the marrow with a small spoon and spread it over the meat.
- Drizzle the salsa verde generously over the meat and bone marrow.
- Finish with Fleur de Sel and freshly ground black pepper.
- Place some toasted sourdough bread on the side to soak up the melted bone marrow.
SIDE DISHES:
- Toasted Sourdough Bread with Garlic
- Green Salad with Dijon Vinaigrette
- Roasted Cherry Tomatoes with Thyme
Nutrition
Calories: 820kcalCarbohydrates: 8gProtein: 58gFat: 62g
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat