Tag: Roasted Bone Marrow

Ingredients:

For the Tomahawk Ribeye:

• 1 Tomahawk Ribeye steak
• Redmond’s Real Salt Hickory Smoked

For the Cowboy Butter:

• 8 oz Grass Fed Butter, softened
• 1/4 cup Bone Marrow (from 2-3 lbs of Marrow Bones)
• 1/2 tsp Dried Cilantro
• 1/2 tsp Dried Chives
• 1/2 tsp Smoked Paprika
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 2 tsp Garlic, minced
• 1 tbsp Lemon Juice

Instructions:

1. Prepare the Tomahawk Ribeye:
   • Cover the Tomahawk Ribeye generously with Redmond’s Smoked Salt, ensuring it’s evenly coated.
   • Place the salted Tomahawk Ribeye on a racked baking sheet and refrigerate for 48-72 hours to dry brine. This allows the salt to penetrate the meat and enhances flavor.
2. Roast the Bone Marrow:
   • Preheat your oven to 450°F (230°C).
   • Lightly season the marrow bones with a sprinkle of salt.
   • Place the marrow bones on a baking sheet and roast in the preheated oven for 20-30 minutes, or until the marrow is soft and slightly golden.
   • Once roasted, remove the marrow from the bones and finely chop it.
3. Prepare the Cowboy Butter:
   • In a mixing bowl, combine the softened grass-fed butter with the bone marrow. Alternatively, you can use a food processor to blend until smooth..
   • Add the dried cilantro, dried chives, smoked paprika, black pepper, minced garlic, and lemon juice to the bowl.
   • Mix all the ingredients together until well combined, ensuring the spices are evenly distributed throughout the butter.
   • Once mixed, roll the cowboy butter into a log shape using plastic wrap or parchment paper, then refrigerate until firm.
4. Cook the Tomahawk Ribeye:
   • Preheat your grill or a cast-iron skillet over high heat.
   • Remove the Tomahawk Ribeye from the refrigerator and let it come to room temperature for about 30 minutes.
   • Sear the ribeye on the preheated grill or skillet for 2-3 minutes on each side, or until a nice crust forms.
   • Transfer the seared ribeye to a preheated oven set to 250°F (120°C) and continue cooking until it reaches your desired internal temperature. Use a meat thermometer to ensure accurate doneness:
     • Rare: 120-125°F (49-52°C)
     • Medium Rare: 130-135°F (54-57°C)
     • Medium: 140-145°F (60-63°C)
     • Medium Well: 150-155°F (66-68°C)
     • Well Done: 160°F (71°C) and above.
5. Serve:
   • Once the Tomahawk Ribeye reaches your desired doneness, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
   • Slice the rested ribeye against the grain into thick slices.
   • Remove the cowboy butter from the refrigerator and slice off rounds to place on top of the sliced ribeye while it’s still warm.
   • Serve the Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter immediately and enjoy!

This recipe combines the rich, smoky flavor of the dry-brined tomahawk ribeye with the decadent richness of the roasted bone marrow cowboy butter for a truly indulgent dining experience. Enjoy!