Ingredients
Scale
- 16 oz Ribeye
- 2 tbsp SPG blend seasoning
- 2 bone marrow boats
- 1 stick room temp unsalted butter
- 2 tbsp finely cut up parsley
- 2 tbsp finely cut up rosemary
- 1 head of roast garlic
- 1 finely diced shallot
- 1 tsp salt
- 1 tsp crushed red pepper
Instructions
- Take 2 bones cut in half and soak in salt water overnight.
- Dry bones then drizzle on oil and season with salt, pepper, garlic
- Smoke them at 325° F for 30 minutes using hickory wood for a bold smoke flavor.
- Cut head of garlic off, drizzle 2 tbsp olive oil then wrap in foil and cook in oven at 400° F for 30 minutes until golden brown.
- Assemble bone marrow butter ingredients in a bowl: 1 stick room temp unsalted butter, 2 tbsp finely cut up parsley, 2 tbsp finely cut up rosemary, 1 head of roast garlic, 1 finely diced shallot, 1 tsp salt, 1 tsp crushed red pepper and smoked bone marrow from both bones
- Put butter mix into parchment paper then roll it up and place in the fridge for 20 minutes to harden.
- Smoke Steak at 225° F until it reaches an internal temperature of 115°F.
- Sear the steak over direct heat and pull once the steak reaches an internal temperature of 127° F.
- Put 2 slices of the bone marrow butter on top of the steak then let it rest for 15 minutes.
- Slice the steak against the grain and enjoy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
