Dry Aged Scotch Fillet Steak With A Bone Marrow and Charred Chilli Butter

INGREDIENTS:

For the butter: 

• 250 grams of bone marrow (ask your butcher)

• 200 grams of butter

• 1 whole red chilli

• Fresh parsley

• 1 garlic bulb
  

For the steak: 

• 2 x 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!

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