Bite with Belkys: Bone-in ribeye

The Chef: Sam Gorenstein
The Restaurant: BLT Steak at the Betsy Hotel
The Dish: Bone-in rib eye with bone marrow

Ingredients for bone-in rib eye:

3 rib eye steaks (preferably dry aged), 30-40 oz. each, about 2 inches thick
1 cup of liquid smoke
4 Tbs. of unsalted butter, softened
2 Tbs. of smoked sea salt
2 Tbs. of smoked black pepper

Method of Preparation:

-Begin by marinating the steaks with liquid smoke. Cover the meat, and let it marinade overnight.

-Then, coat the rib eye with butter on both sides and season it with salt and pepper. For a nice crust, make sure to pat the seasonings onto the meat.

-Now mark the steaks on the grill for a few minutes. Finish cooking them in a broiler for about eight minutes. Chef Sam says you can also cook the steaks in a 500-degree oven, 8 to 10 minutes, for medium rare.

-Lastly, brush on a little more butter, and allow the steaks to rest for about 10 minutes before serving.

Ingredients for the bone marrow:

6 pieces of femur bone, 1 1/2-2 inch height (pipe bones)
1 Tbs. of unsalted butter, softened
3 heads of garlic
1 sprig of thyme
1/4 cup of water
1 pinch of kosher salt
1 pinch of black pepper

Method of Preparation:

-In an oven-safe pan, season the bone marrow with salt and pepper. Then add garlic, thyme and water.

-Cover the pan with aluminum foil and cook for 10 to 12 minutes in a 350-degree oven. You can check if it's ready by inserting a small paring knife through the center of the bone. Chef Sam says it should feel soft through the middle.

To Plate the Dish:

At the restaurant, they start with comfit garlic and then place the steak over the top. Serve the bone marrow on the side and garnish with a little garlic butter and thyme.

Serves: 6

Serving Suggestion: Red wine

FOR MORE INFORMATION:

BLT Steak Restaurant (inside the Betsy Hotel)
1440 Ocean Drive
South Beach, FL 33139
305-673-0044
www.bltsteak.com
www.bltrestaurants.com

Miami Spice
www.ilovemiamispice.com