Rib-Eye Steak with Stout Salt & Bone Marrow Butter
Add some stout salt and a seriously rich bone marrow butter to your rib-eye steak, and you’re well on your way to earning your dude food stripes.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 36 mins
2 C (500 ml) Fraser’s Folly Stout
1 C (250 ml) sea salt crystals
4 marrow bones (ask your butcher)
1 Tbsp (15 ml) Nomu Extra Virgin Olive Oil
Knob (approx 50 g) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 sprigs thyme
2 anchovy fillets, finely chopped
2 300 g rib-eye steaks
2 Tbsp (30 ml) Extra Virgin Nomu Olive Oil
sea salt and black pepper
In a medium pot, over a medium heat, reduce the stout until thick and syrupy (about 25 – 30 minutes). Take off the heat and gently stir in the sea salt. Pour over a sheet of wax paper and allow to dry for 24 – 48 hours. Alternatively, leave overnight in the warming drawer of your oven on a low setting.
Once dry, grind up as much as you need using a blender or pestle and mortar. Save the rest in an airtight container for next time…you will want this again and again.
On the fire, cook the marrow bones until the marrow is soft and you can easily push it out of the bones. Keep the marrow one side and toss the bones to your best friend (in our case, Vleis and Chewbacca).
Add the olive oil to a medium saucepan and gently fry the onions to a golden brown, then add in the garlic. Give it a minute or so and then toss in the thyme and marrow pieces, cook until the marrow renders to liquid. Throw in the chopped anchovy fillets and the butter, let it all combine and cook down. Taste and then season with cracked sea salt and black pepper – be mindful that anchovies are very salty and that you will be serving the steak with stout salt too.
Just before cooking, lightly season the steak with cracked salt and pepper and rub with a generous amount of olive oil. We reckon we are physically incapable of cooking a steak anything past med-rare, so 2 – 3 minutes a side, on a seriously hot fire, will get you the perfect steak. Remove the steak from the fire and allow to rest. Note: Cooking time will depend on thickness of steak and heat of fire.
To serve, reheat bone-marrow butter, and pour generously over the steak, finish off with a sprinkling of stout salt. Works great with some braaied potato wedges and creamed baby spinach.
This is comfort food, and so you want a comfort beer. By now you would have already had the rest of the stout leftover from the salt (good job)…so why stop now? Grab another Fraser’s Folly Stout.