Serious Eats: Recipes
Cook the Book: Grilled Steak with Red Wine Sauce and Bone Marrow
A friend of mine once told me that at Ruth Chris, the popular national steakhouse chain, the chef melts a stick of butter over every ribeye, porterhouse, and T-bone as it leaves the kitchen. It's probably an exaggeration (an entire stick?!), but it's true that a little extra fat, melted over the meat just before serving, renders it especially flavorful and luxurious.
In this recipe for Grilled Steak with Red Wine Sauce and Bone Marrow, excerpted from Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, author Jennifer McLagan one-ups Ruth Chris by replacing the butter with bone marrow. As she states, "It really doesn't get much better than this...The rich, fatty marrow melts over the warm steak slices, enriching the beef and melting into the wine sauce."
To prepare this dish, you will need two cups of concentrated veal stock, which is easy to make. Simply simmer four cups of good veal stock (preferably homemade and low-sodium) until it is reduced by half. You can prepare the red wine sauce up to a day in advance, just reheat it in a small pan while the cooked steaks are resting.
Win 'Fat'
In addition to excerpting a recipe each day this week, we're also giving away five (5) copies of Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Enter to win here.