INGREDIENTS
Roasted marrow bones ·
4 center-cut beef or veal marrow bones,
3 inches long
· 250 ml (1 cup) roughly chopped fresh parsley
· 1 shallot, thinly sliced · 5 ml (1 teaspoon) capers
· 15 ml (1 tablespoon) extra virgin olive oil
· Juice and zest of 1/2 lemon
· Coarse sea salt to taste and freshly ground pepper
· 4 thick slices of crusty bread, toasted Rib-eye steak
· 4 prime rib-eye steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
· 125 ml (1/2 cup) melted butter
· 125 ml (1/2 cup) olive oil
· 15 ml (1 tablespoon) kosher salt
· 15 ml (1 tablespoon) cracked black pepper
PREPARATION
For the roasted marrow bones
1. Preheat oven to 230 C (450 F). Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Season with salt and pepper. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones and steaks are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. For the steaks
3. Remove from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature.
4. Mix the oil and melted butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with salt and black pepper.
5. Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn the steak only twice, cooking each side for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char. When ready to serve, plate steaks and place roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
