recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA
Grilled Rib Eye
Soak the bones in warm water for 15 minutes to loosen the marrow.
Using the end of a wooden spoon and carefully push the marrow from the bones.
Reserve the marrow and caramelize the bones in a 400F oven for 15minutes.
Place the caramelized bones, heavy cream, veal stock, black peppercorns, bay leaves, lemon zest, and cardamom in a tall and narrow sauce pan. Bring to a simmer and let steep for 30 minutes.
Place the yolks in a small bowl and whisk until frothy.
Strain the cream mixtue and temper the hot liquid with the whisked egg yolks, a quarter at a time to make the custard base.
Mix the toasted brioche with the reserved bone marrow and roasted garlic in a medium mixing bowl.
Pour the custard base into to bowl with the bread in it and gently fold to incorporate and let cool to room temperature.
Whip the egg whites to stiff peaks and gently fold into the bread mix. Season with the salt. This will vary depending on taste and the salt content of the brioche.
Spray a 10 x 10 oven safe dish with pan release and transfer the bread pudding into it. Allow for room to rise. Cover with plastic wrap and aluminum foil, and bake at 300F for 30 minutes.
After 30 minutes, uncover and let bake for an additional 20 minutes.
Let the bread pudding cool before cutting into. There will be a layer of fat from the bone marrow riding on top of the bread pudding, allow it so soak back into the bread otherwise it will
end up dry.
Pat the ribeye dry with a clean paper towel, and season liberally with Kosher salt.
Get a clean grill hot to 600F, and wipe down with a canola oil dampened towel to season.
Place the ribeye on the grill and let it sear for 3-5 minutes until it has dark brown grill marks. Flip the steak for an additional 3-5 minutes or until the other side has matching marks.
Once it is marked transfer to a large cast iron pan into a 500°F oven for another 10 minutes for a perfect medium.
Take the pan out of the oven and add the butter and herbs. Let the herbs cook in the hot butter until the bubbling subside then with a large mouthed solid spoon , baste the ribeye with the hot butter for 2 minutes.
Allow the steak to rest for 7 minutes before slicing.
Serve with bone marrow bread pudding and high quality veal glace.
Garnish with fresh cracked black peppercorn and chopped parsley and orange zest.
2010 Montevetrano,Colli de Salerno