The Marrow Steak
Fingerling corned beef hash, local chicory, and caraway mustard vinaigrette.
Raw rib steak
Dry aged for 40 days.
Salting the rib steak
Dieterle seasons the raw rib steak with kosher salt.
On the grill
The rib steak is placed on the grill.
Rib steak on grill
Dieterle goes for a primal preparation—salt, pepper, smoke, and fire.
The crust develops quickly.
Once the rib steak has been cooked on the grill, it is transferred to a dish stocked with butter, garlic, rosemary, and thyme.
The steak is salted before broiling.
Rib steak in the broiler
The rib steak is placed in the broiler with the rosemary, thyme, butter, and garlic.
Slicing the rib steak
The chef makes short work of the steak when slicing it.
Maitre d' butter
Maitre d butter spiked with lemon zest is added to the steak.
the melted butter, redolent with garlic, rosemary, and thyme is drizzled on the finished steak.
The Marrow rib steak for two
Mustard greens, marrow Yorkshire pudding.
The Marrow rib steak with bone marrow Yorkshire pudding and mustard greens.
Raw Wagyu culotte
From Greg Norman Prime Beef.
This is abundant marbling, especially considering that it is from a sirloin muscle which is leaner than steaks cut from the short loin and rib.
Culotte on to the grill
As with the rib steak the culotte is seasoned and grilled in a straightforward manner.
Fresh pepper for culotte
An equally generous portion of pepper is added.
The culotte is left to rest for 10 minutes after cooking.
The sliced steak
Ready for plating.
A final flurry of salt
The dish is finished with Maldon salt.
The Marrow culotte steak
Served rare as ordered.