Char Grilled Ribeye and Tenderstem Broccoli with Bone Marrow Butter

How To Make a Ribeye

METHOD
For the bone marrow butter: Soak the marrow bones in salted water for about 1 hour, or overnight for the best results. Pat the bones dry and place them in your Everdure, cut side facing up, with medium heat coals set to the side. The bones will be placed over the side without the coals. After 20 minutes the marrow should be cooked through and slightly browned. Scoop the marrow into a mixing bowl and allow it to cool before adding the butter, garlic, lemon zest and chilli flakes, season with salt and freshly ground black pepper before using a whisk to combine all the ingredients. Set aside after mixing. For the steak, coat the steak with a light spray of olive oil. Season generously with salt and freshly ground black pepper. Even out the coals in your Everdure and place the steak on the grid. Allow the steak to cook for 3 minutes before turning  and cooking for another 3 minutes. Turn the steak over and all your broccoli and lemon halves to the Everdure. Cook the steak for another 3 minutes before removing from the grill and resting. Continue cooking the broccoli until well charred and the lemons also have picked up some charred colour. Add some of the broccoli and lemon to a serving platter. Cut thick slices of the steak and add to the platter. Finish with a generous spoon of the bone marrow butter, extra salt and freshly ground black pepper.