By Carmen Cheng @foodkarmablog
Urban Butcher's cold smoked steaks are cold smoked in-house, all you have to do is fire up the grill and finish them with a hard sear. The result is a steak with deep, complex smokiness, the kind of flavour that usually takes hours to achieve, but cooked up in minutes.
I paired it with a bright, creamy garlic-cilantro crema inspired by Aji Verde — a beloved Peruvian green sauce that is absolutely addictive on grilled meats. The lime and jalapeño add a summery brightness that cuts right through the richness of the ribeye. This is a generous batch of the crema because you will want to spoon it over all your grilled meats, it also goes well with grilled chicken and vegetables.
Ingredients:
Steak:
- 2 Urban Butcher cold smoked ribeye steaks
- 1 tbsp olive oil
- Salt and pepper to taste
Garlic-Cilantro Crema:
- ½ cup fresh cilantro
- 1 garlic clove
- ½ jalapeño (optional)
- 1 tbsp lime juice
- ¼ cup sour cream
- 1 tbsp mayonnaise
- ½ tbsp olive oil
- ½ tsp salt
Arugula Salad:
- 2 cups arugula
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Pinch of salt
Method:
Make the crema
1. Roughly chop the cilantro, garlic, and jalapeño (if using).
2. Add all crema ingredients to a blender and blend until fully incorporated. Taste and adjust with more lime juice or salt as needed.
3. Refrigerate until ready to serve. Tip: make this sauce the night before, the flavours come together even more as it sits and it thickens slightly in the fridge.
Prep the steaks
Remove steaks from the fridge 30 minutes before grilling to bring to room temperature. Rub both sides with olive oil, salt, and pepper. Set aside.
Grill the steaks
1. Preheat your gas grill to 450–500°F.
2. Place steaks on the hot grill and cook 2–3 minutes per side for medium rare (internal temperature 130–135°F), or until your desired doneness. The ribeyes are not too thick so they cook up quickly — keep a close eye on them.
3. Transfer steaks to a cutting board and rest for 15 minutes.
4. While the steaks rest, toss arugula with lemon juice, olive oil, and a pinch of salt.
5. Slice steaks against the grain on a diagonal. Serve alongside the dressed arugula.
6. Top with a generous spoonful of garlic-cilantro crema and flaky salt.
Tips
- The jalapeño is optional — leave the seeds in for more heat, remove them for a milder kick, or skip it entirely for a family-friendly version.
- Don't skip resting the steak. Five minutes makes a real difference in keeping the juices in the meat.
Grilled Bone Marrow with Garlicky Herb Breadcrumb
Rich, silky, and deeply savoury, bone marrow has long been a staple on steakhouse menus — and for good reason. Grilled bone marrow is one of the most luxurious and surprisingly simple things you can make on a grill. The garlic herb breadcrumb elevates this to a restaurant quality dish, but it is ready in no time.
Serve it on a board with Urban Butcher's cold smoked ribeye for a show stopper summer grill board, or let it shine on its own as a stunning appetizer for your next dinner party.
Ingredients:
Bone Marrow:
- 4 split bone marrow bones (from Urban Butcher)
- 1 baguette, sliced
- 1 tbsp olive oil (for brushing bread)
- 1 lemon, cut into wedges for serving
- Flaky sea salt, for finishing
Garlicky Herb Breadcrumb:
- ½ cup breadcrumbs
- ½ lemon, zested
- 3 tbsp fresh parsley
- 2 tbsp Parmigiano-Reggiano, finely grated
- 1 garlic clove
- ½ tbsp olive oil
- ¼ tsp salt
Method:
Soak the bones (optional but recommended)
1. Place split bones cut side down in a bowl of ice water. Refrigerate for 2 hours or overnight to draw out any residual blood for a cleaner, more delicate flavour.
2. Pat bones thoroughly dry before grilling.
Make the garlicky breadcrumb
1. Add parsley and garlic to a food processor and pulse until roughly chopped.
2. Add breadcrumbs, lemon zest, Parmigiano, salt, and olive oil. Pulse until just combined — you want texture, not a paste. Set aside. Tip: Can be made 1–2 days ahead and stored in an airtight container in the fridge.
Grill the bones
1. Preheat your gas grill to 400–450°F. Rub bone marrow with a pinch of salt.
2. Turn down the heat under the grate where the bones will go. Place bones cut side up on the grill, bone side down. Grill for approximately 5 minutes to start, checking regularly.
3. Pull the bone marrow when it is softened and just beginning to bubble. Stay close to the grill — the fat released from the marrow can cause flare-ups if left unattended.
4. Spoon a generous amount of the breadcrumb mixture over the top of each bone.
5. Place back on the grill and cook for a further 2–3 minutes until the crumbs are just golden and toasted. Watch carefully — they can go from toasted to burnt quickly.
6. Remove bones from the grill and set aside to cool slightly.
Toast or grill the baguette
1. Brush baguette slices with olive oil and place on the grill for 1–2 minutes until lightly charred and toasted. Or bake in a 350°F oven for 5-7 minutes until slices are just toasted.
Finish and serve
1. Finish bones with a pinch of flaky sea salt.
2. Serve immediately with the toasted baguette and fresh lemon wedges on the side. A squeeze of lemon over the marrow just before eating brightens all that richness beautifully.
Tips
- Keep a close eye on the grill, you don’t want the bones to burn. Once the marrow starts bubbling it can run quickly — have your breadcrumb ready to go before the bones go on the grill.
- The breadcrumb recipe makes a little extra — don't throw out the leftovers! They are incredible on mac and cheese the next day. Simply top and broil until golden.
