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

 

Bibimbap

Bibimbap 
A Signature Korean Dish
Difficulty: Moderate

 

Ingredients
4 servings Steamed white rice
1 cup cooked carrots, julienne, sauteed in a little peanut oil and season with salt.
1 1/2 cups bean sprouts, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked zucchini, sliced, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt.
1 cup cooked onions, thinly sliced and sauteed in peanut oil and seasoned with salt.
4 eggs, cooked over easy
dark sesame oil for drizzle
Soy sauce, to taste (optional)
Gochuchang Paste, found in Asian isle of grocery store.

Bulgogi:
1 pound rib-eye steak
1 bottle of Bulgogi marinade (Asian Grocery Store)

Gochuchang Paste (seasoned red pepper paste): 4 tbsp gochuchang (available at Korean grocers)
1 tbsp sugar
2 tsp sesame oil
Directions
Combine all ingredients in a small bowl. Mix well.

Directions
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. Remove from freezer and thinly slice. Set aside. Place Bulgogi Marinade in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
Put cooked rice in large slightly shallow bowl. Place Bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top and drizzle with a small amount of sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste.
*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy at the bottom because it's still cooking.

Serves 4

Grilled Delmonico Steak With Bourbon Caramelized Onions

Grilled Delmonico Steak With Bourbon Caramelized Onions
Served With Red Bean TexMex Rice!
Difficulty: Easy

A Flavorful Topping To Any Grilled Meat!

Ingredients
4 Delmonico or Ribeye Steaks
2 1/2 cups onions, sliced in rings, thinly
2 tbsp garlic, minced
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
1 shot Kentucky Bourbon
salt
pepper

Directions
Preheat outdoor grill, bring steaks to room temperature and season with salt and pepper.  Grill steaks to your liking.  As you grill the steaks, in a large frying pan on medium heat; add butter, oil, onions, garlic and sugar.  Sauté on medium heat until onions wilt down and start to caramelize, around 30 minutes, Pull pan away from heat and add shot of whisky to the onions, return to heat for a few more minutes; season with salt and pepper to taste.  When steaks are done, set aside for at least 5-10 minutes for the juices to remain in the steak.  Serve with Bourbon caramelized onions on top of steak.

Red Bean TexMex Rice
Ingredients
2 cups Texmati Rice
4 cups chicken broth
1 cup canned dark kidney beans, drained, rinsed
1 small can, grilled green chilies, chopped
2 tbsp fresh cilantro, minced
1 tbsp garlic, puree
salt
pepper
1 cup shredded cheddar cheese for garnish
1/4 cup green onions, sliced for garnish

Directions
Place in a large pot with cover, add all the ingredients, except for the garnishes.  On medium heat bring to a broil, reduce heat to low and place cover on top.  Cook rice for 20-25 minutes until liquid is all absorbed.  Turn off heat and let steam for additional 15 minutes before serving.  Garnish with shredded cheese and green onions.
Serves 4