Dry Aged Scotch Fillet Steak with a Bone Marrow And Charred Chilli Butter
Barbecues and steaks were made for each other, but when you add garlic and butter, it's a match made in flavour heaven!
Ingredients
The Butter
250 grams of bone marrow (ask your butcher)
200 grams of butter
1 whole red chilli
Fresh parsley
1 garlic bulb
The Steak
2 200g fillet steaks
2 tablespoons vegetable oil
Salt and freshly ground black pepper to season
Method
1. Prepare the BBQ for indirect cooking, by lighting coals on one side and leaving the other side without coals. Throw in some Samba smoking chunks for that extra flavour kick.
2. Remove the steaks and the bone marrow from the refrigerator and let them come to room temperature for about 30 minutes.
3. Season the steaks and the bone marrow generously with salt and pepper
4. Brush with vegetable oil.
5. Place them on the grill and cook for 4-5 minutes on each side, or until they are browned and cooked to your desired level of doneness.
6. Soften your butter and add charred chilli, bone marrow, confit garlic and parsley. Give this a good mix!
7. Spoon the bone marrow butter over the steaks and serve!
Tips
For even cooking and optimal results, take your meat out of the refrigerator about an hour prior to cooking to allow it to reach room temperature.
View on Instagram
