What better way to send off summer than by sharing my very favorite steak recipe. This is THE perfect live fire steak!!
These dinosaur-sized 30day dry-aged @CertifiedPiedmontese Reserve tomahawk ribeye steaks were aged for a whole month in the meat cooler, building an intense bit of flavor and nutty umaminess. Seasoned with a heavy dose of coarsely ground kosher salt, black peppercorn, granulated roasted garlic, and rolled around the spinalis in a phenomenal dried herb crust (recipe below!).
Seared atop an inferno white hot charcoal embers and a handful of hickory wood chunks inside my ultra brand new @TwinEaglesGrills pellet grill. Yes, you read that right, my pellet grill can handle charcoal and wood fires – and, it’s 36″ surface was uniquely-crafted for both direct and indirect grilling!! In fact, the pellet-fueled flame below the charcoal tray actually ignites the charcoal itself – how dang cool is that?! Let alone the 14-gauge 304-chef grade stainless steel grates that lay down a char on a steak like no other grill available in the marketplace. Sincerely, just incredible!
After a 10 minute rest, allowing the proteins to reconstitute and the juices to pull back in to the center of the meat, the steaks were finished in a smothering of bone marrow butter and freshly-harvested sprigs of parsley, and thyme. Carved on a bias against the grain and served family-style alongside an ice cold, golden six of Bell’s Lager of the Lakes.
Life just doesn’t get much better than this!! -Cheers and long live the long weekend, David
- 6 Certified Piedmontese Marrow Bones
- 2 36 ounce Certified Piedmontese Reserve Tomahawk Steaks
- Olive oil
- Kosher salt and fresh ground peppercorn, to taste
- 1 teaspoon roasted granulated garlic
- 1 tablespoon each marjoram, oregano, parsley, rosemary, sage and thyme
- Rest steaks at room temperature for 1 hour prior to cooking. Using kitchen string tie around the steak and secure to ensure uniform cooking of the meat.20 minutes prior to cooking fill a charcoal chimney starter to the brim and ignite. Once the top layer of coals have just begun develop a white ash, dump the coals into the center of your grill. Allow 5-10 minutes for the grill grates to elevate in temperature.Place a 12-14 inch cast iron pan directly over the coals. When warmed add olive oil and a dollop of butter. Season the femur bones with kosher salt, freshly-ground black peppercorn and roasted granulated garlic. Set the bones cut-face down in the pan for 5-7 minutes browning and rendering the marrow in the bones. Flip the bones over, cut-side up. Move the pan to the indirectly heated portion of the grill, cover the pan with a lid and continue cooking until the marrow is bubbling throughout. Set aside covered to cool.Meanwhile, brush steaks in olive oil, season the top and bottom of the steaks with the salt, pepper and garlic. Then, drudge and roll the sides of the steak through a blend of dried herbs, including basil, parsley, oregano, rosemary, sage and thyme.Place the seasoned steaks directly over the coals for 2-3 minutes untouched, with the grill lid open. Rotate a quarter turn on the grates and cook for another 2-3 minutes. Flip steaks and repeat process until crosshatch char marks are well-defined on both sides. Then, move steaks to the cooler, indirectly heated portion of the grill, top with sprigs of fresh herbs and a dollop of butter. Close the grill lid and slow cook until the internal temperature reads 130F (medium-rare).Remove steaks from the grill and place over a cooling rack. Spoon the roasted bone marrow atop the steaks and rest for 7-10 minutes before carving on a bias against the grain. Season additionally to taste and serve.