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Double Rib-Eye & Bone Marrow served with Algae

Double Rib-Eye

Ingredients

  • Salt & Pepper
  • Olive Oil
  • Double Rib Eye

Method

  • Turn the BBQ on to high heat.
  • Rub the steak all over with oil, salt and pepper and then place it straight onto the BBQ.
  • Allow to cook for approximately 5 minutes then turn once and cook for a further 5 minutes.
  • Remove from the BBQ and allow to rest for at least 10 minutes.  

Bone Marrow

Ingredients

  • Marrow bones – ask your butcher to prepare them for you
  • Salt & Pepper
  • Zest and juice of half a lemon
  • Olive Oil

Method

  • Lay out a sheet of foil and place the bones onto the sheet, with marrow facing up. Make sure you’ve got enough foil to wrap the bones.  
  • Drizzle the marrow with oil then add a few grinds of salt and pepper and the lemon zest.
  • Wrap the bones and place them on the BBQ with the marrow facing up.
  • Allow to cook for about 15 minutes then remove and unwrap. Squeeze lemon half over marrow.

Pickled Onion Salad

Ingredients

  • 2 tbls apple cider vinegar
  • Juice of half a lemon
  • 2 very finely sliced Spanish onions
  • Olive Oil
  • Salt & Pepper
  • Herbs of choice (We used mint, parsley and oregano)
  • Algae or sea lettuce (optional)

Method

  • Place the finely sliced onions into a bowl and add the apple cider vinegar and lemon juice. Mix well with your hand, squeezing the mixture to soften it and get the acids working.
  • Add a few grinds of salt and pepper, and a drizzle of oil. Toss in the herbs and the algae or sea lettuce if you have it!

To Serve

Cover the bones with the pickled onion salad, allowing all the juices and flavour to soak into the marrow.  Serve with the steak.