Dry Aged Steak

Dry Aged Steak

With A Garlic Marrow Butter!

Difficulty: Easy

Prep Time: 2 hours

Cooking Time: 16 minutes

Ingredients

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

rosemary branches

salt

pepper

Cooking Tools

Outdoor grill

Cast iron pan

Sheet pan

small bowl 

Directions

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.

Serves 2

 

Cedar Plank Chilean Sea Bass

Cedar Plank Chilean Sea Bass
A Thai Inspired Dish
Difficulty: Easy

Serve With Your Favorite Side Dishes!

Ingredients
4  (6-8 0z) servings, Chilean Sea Bass
4 cedar cooking planks (soak in water for 2-3 hours)
Thai Marinade
Ingredients
3/4 cup mirin (sweet rice wine)
2 tbsp hoisin sauce
2 tsp soy sauce
2 tsp garlic pressed
2 tsp fresh grated ginger
1 tsp lemon grass puree (I use Gourmet Garden)
1 tsp fresh lime zest
4 kaffir lime leaves ( leave whole)
pinch of pepper

Directions
In a small mixing bowl, add all the ingredients for the Thai Marinade and whisk.  Place fish and marinade in a plastic freezer bag, and remove excess air out before sealing the bag. ( Marinade for a few hours).  Soak the cedar planks for a few hours in cold water before you grill.  Take the planks out of the water and drain.  Place marinated sea bass on the planks and set on hot outdoor grill.  Baste the sea bass occasionally during cooking with the left over marinade, no need to turn the fish.  Cook with the lid down for about 20- 25 minutes, depending on the thickness of the fish.  Serve on the cedar plank.
Serves 4

The Smoke From The Cedar Plank, Will Infuse The Fish With Great Flavor!

Grilled Lollipop Lamb Chops With A Garlic Yogurt Dip

Grilled Lollipop Lamb Chops With A Garlic Yogurt Dip
Difficulty: Easy

Ingredients
12 lamb chops, French cut
2 cloves of garlic puree
1 tsp Herb de Provence
3 tbsp olive oil
juice of 1 lemon
salt
pepper

Direction
In a plastic freezer bag place all ingredients.  Marinade for at least an hour.  Place marinated lamb on hot grill.  2 min on eat side.  set meat aside to rest for a few minutes.  prepare yogurt dip by mixing all ingredient in a bowl.  Place meat on a serving dish with dip and garnish with lemon zest and green onion (optional).
Serves 4

 

Garlic Yogurt Dip
Ingredients
1 cup Greek style plain yogurt
1/2 tsp of garlic puree
1 tsp lemon juice
salt
pepper