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

 

Southern Egg Salad

Southern Egg Salad
Perfect For A Garden Party!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 2+ hours

Ingredients

4 baby peppers (optional)

5 hard boiled eggs

1/2 cup Mircle Whip Mayonnaise

1/2 tsp apple cider vinegar

1/2 cup shredded sharp cheddar cheese, minced

1 tbsp onions minced

1 tbsp green onions, minced

micro greens for garnish

pinch paprika

salt

pepper

Cooking Tools

Deep saucepan

Mixing bowl 

Directions
Cook, peel, separate cooked yolks from whites.  Small/mince chop the egg whites and set aside. Place cooked egg yolks in a mixing bowl, add; Mayonnaise, vinegar, cheddar cheese, onion, green onions, paprika, salt and pepper to taste. Slice tops of baby pepper and core out and seeds.  Scoop egg salad into hollow peppers for a fabulous presentation. Chill for 2+ hours in the refrigerator before serving.  Garnish with micro greens and tops of peppers.
Serves 4