Steak + Bone Marrow Chimichurri
If you’ve never tried bone marrow, you have to give this a try!
Ingredients
Directions
- 1
Soak bone marrow overnight in cold salt water then place in the fridge.
- 2
Season a ribeye and bone marrow boats with a salt pepper garlic blend.
- 3
Insert the MEATER Pro.
- 4
Smoke the bone marrow and steak on the Kamado Joe at 250F for 45 minutes.
- 5
Finish the bone marrow over direct heat then remove once it starts to bubble.
- 6
Assemble the chimichurri by commanding all the ingredients that scrape the smoked bone marrow in and mix it up.
- 7
Increase grill to high heat, then toss your steak directly on the coals for a caveman sear.
- 8
Remove once it reaches 127F internal, then let it rest for 15 minutes.
- 9
Top with the bone marrow chimichurri then enjoy.
