Ingredients
Scale
- 16 oz thick Ribeye or tomahawk
- 1 tbsp SPG blend
- 1 tbsp favorite steak seasoning
- 2 bone marrow boats
Chimichurri Ingredients
- 1 cup finely minced parsley
- 1 cup finely minced cilantro
- 4 cloves finely minced garlic
- ½ cup olive oil
- 3 tbsp red wine vinegar
- Juice from ½ lemon
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
Instructions
- Soak bone marrow overnight in cold salt water then place it in the fridge.
- Season a ribeye and bone marrow boats with a salt pepper garlic blend.
- Smoke the bone marrow and steak at 250°F for 45 minutes
- Finish the bone marrow over direct heat then remove once it starts to bubble.
- Assemble the chimichurri by combining all the ingredients in a bowl. Scrape the smoked bone marrow in the bowl and mix it up.
- Increase the grill to high heat, then sear it over direct heat for 2 minutes each side.
- Remove once it reaches an internal temperature of 127°F then let it rest for 15 minutes.
- Slice the steak against the grain then top with the bone marrow chimichurri and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main course
- Method: Grilling
- Cuisine: American
