400g Bone-in UK ex-dairy ribeye steak
1 split shaft of beef marrow bone
2-3 cloves of black garlic
1 small echalion/banana shallot
30g fresh flat leaf parsley
15-20 fresh mint leaves
1 red chilli
red wine vinegar
extra virgin olive oil
maldon sea salt
Light your bbq with time to get the coals hot and burning evenly across the cooking area, for this cook I used a ceramic bbq with fresh UK sourced hornbeam lumpwood charcoal. Set the vents for a temperature of 180-200°c. Any charcoal bbq with a lid will work equally well for this cook.
Take the steak out of the fridge an hour before you plan to cook and season both sides heavily with the sea salt.
Black Garlic Chimichurri
Roughly chop the garlic, shallot, parsley, mint and chilli then combine and continue to chop and blend together on the chopping board until all finely chopped to a similar size and evenly combined. Sprinkle an even layer of the chimichurri onto the bone marrow, sprinkle with red wine vinegar then season with salt and black pepper. Transfer the remaining chimichurri into a small bowl adding both olive oil and red wine vinegar in roughly a 3:1 ratio of oil to vinegar; balance and season to taste.
Place the bone marrow on a small roasting tray as the marrow will melt out of the bones therefore, use a tray with edges rather than a flat one.
When the bbq is up to temperature place the tray on the bbq grill grate and roast with the lid down for 15-20 mins until soft and melting.
Cooking the Steak
Approximately 10 minutes into the bone marrow cook time, take the steak and place it directly over the hot coals and grill lid down initially for three minutes each side. Check the temperature with an instant read thermometer, for me you are looking for a medium rare finish on ribeye at 56-58°c. To ensure this, the steak will need to come off the grill at an internal temperature of 54-55°c then rested on a warm plate where the temperature will continue to rise to the perfect finish after 5-6 minutes. If the steak is not quite up to temperature at the first check, then continue to grill turning every minute for an even cook until up to the correct internal temperature is reached.
Serve the steak with the bone marrow either as a side or scooped out over the steak. The steak and bone marrow were accompanied by roasted baby potatoes, grilled cavolo nero and the remaining chimichurri.