- 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.