With A Garlic Marrow Butter!
Prep Time: 2 hours
Cooking Time: 16 minutes
2 Dry-aged steaks, 1 1/2 inch thickness https://www.butchersmarketbluffton.com/
1 Bone marrow halved
1/2 cup butter, softened
3 cloves garlic, minced
1 tbsp minced chives + garnish
1 tbsp minced parsley + garnish
Cast iron pan
Let steaks come to room temperature before cooking.
First, prepare the Garlic Marrow Butter: Preheat oven to 350 Degrees F. Place the halved bone marrow on a sheet pan and salt & pepper and bake for 25 minutes. Remove bone marrow from oven and cool completely. Scrape bone marrow and place in a small bowl, add; softened butter, minced garlic, chives, parsley, salt and pepper, mix well. Place in refrigerator until ready to use.
Preheat grill on high, place cast iron pan on grill to heat until screaming hot. Salt and pepper steaks, add 1 tbsp of Garlic Marrow Butter to hot pan and place steaks in pan. Place rosemary branch and a little dollop of GMB on top of each steak. close lid on grill, reduce heat to medium high. (cook according to your desired temperature) I personally cooked mine for 8 minutes on each side. Once you flip your steak, baste the the steak with GMB and rosemary. Remove pan and remove steaks to a cutting board to rest for about 10 minutes. Slice steak and place more GMB and garnish with some minced chives and parsley.