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In the Kitchen with Chef Ryan: Grilled Rib Eye Cap with Bone Marrow Brûlée
August 28, 2020

In the Kitchen with Chef Ryan: Grilled Rib Eye Cap with Bone Marrow Brûlée

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Introducing our new Wally's TV series, In the Kitchen with Chef Ryan! Learn secret recipes from inside the Wally's Kitchen, hosted by our Executive Chef, Ryan Kluver.



This week's dish is inspired by National Red Wine Day! Make chef's Grilled Rib Eye Cap with Bone Marrow Brûlée and enjoy this beautiful meal right at home!




Grilled Rib Eye Cap with Bone Marrow Brûlée

(serves 2)

1ea rib eye cap steak about 8oz (also known as spinalis)

2ea veal bone marrow, cross cut 8”

2 bunches broccolini

6ea large size fingerling potatoes

5-6ea shallots, sliced

1 bottle red wine

2ea fresh bay leaves

2 sprigs rosemary

3c rich chicken or veal stock

1/4c clarified butter

2tbl unsalted butter

1tbl olive oil

salt and pepper to taste

1ea summer truffle


Directions:

For the Red Wine Bordelaise:

Heat the butter in a medium sized heavy duty sauce pot and add the sliced shallots. Caramelize the shallots over medium heat real slowly until deep golden brown, about 30-40 minutes. Deglaze pot with half bottle red wine, bring to a boil and reduce to a low simmer. Reduce the wine until the onions and wine look quite jammy and add the other half bottle of red wine. Reduce again until jammy and add the rich chicken or veal stock. Reduce this until nice sauce consistency, season to taste with salt and strain into a small sauce pot. reserve aside for use

For The Steak and Bone Marrow:

Light a grill and heat to medium high. Season the rib eye cap liberally with salt and pepper and grill to a nice medium rare, about 2-3 minutes per side. Set Meat aside in a warm place to rest until ready to serve. For the bone marrow preheat an oven to 400f. Season the bone marrow with salt and pepper and place on a foil line tray. Crumple the foil to help hold the bone marrow level and top each bone with bay leaf and rosemary. Bake in the oven for 6-8 minutes and glaze with a spoon of the red wine bordelaise. Put the bone marrow back in the oven and continue baking until you get a nice deeply caramelized exterior. Reserve for plate up

For the Pomme Maxim and Broccolini:

Preheat oven to 400f and place an oven proof tray in oven with clarified butter to melt. Thinly slice potatoes on a madeline and place in the hot butter. Bake about 8-12 minutes, until golden brown. Be careful to monitor potatoes, you will need to flip and move around as necessary to avoid burning. When finished remove potatoes to a rack and season with salt. For Broccolini heat a sauce pan over medium high heat and add olive oil. Season broccolini and add to sauce pan and cook for 4-5 minutes, until starting to char and crisp tender.

To Plate:

Take a big tray and line bottom with broccolini. Arrange bone marrow on top and slice the rib eye cap. Top bone marrow with sliced steak and drizzle healthy amount of bordelaise over. Arrange crispy pomme maxim chips over steak and cover everything with a liberal shaving of summer truffles.


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