BBQ Magazine
  Say Hello

Join us on      

@thebbqmag for all



Ribeye with roasted bone marrow and black garlic chimichurri

UK ex-dairy beef is a new exciting option for the British meat lover and is becoming increasingly in-demand among steak and BBQ fans in the UK.

 Bill Gardner (Bbq Bill)   Summer 2020 Join us on        @thebbqmag

 #BBQBill #Steak #Chimichurri




UK ex-dairy beef is a new exciting option for the British meat lover and is becoming increasingly in-demand among steak and BBQ fans in the UK. Originally, championed by the Basque region of Spain known to be home to some of the finest restaurants in the world such as Etxebarri, Elkano and Casa Julian, the later specialising in cooking hand selected ex-dairy beef and cooking it over a simple wood grill.

This recipe is my version of an UK ex-dairy bone-in ribeye steak cooked over a classic grilling wood then adding layers of additional flavours with the roasted bone marrow, an extra umami punch in the black garlic chimichurri and more iron rich depth with the charred cavolo nero. This recipe can be scaled up to use a larger 1.5-2kg Cote de Boeuf cut for a sharing feast with extra bone marrow for each person.



Ribeye with roasted bone marrow and black garlic chimichurri

  • 400g plus bone-in UK ex-dairy ribeye steak
  • 1 split shaft of beef marrow bone
  • 2-3 cloves of black garlic
  • 1 small echalion/banana shallot
  • 30g fresh flat leaf parsley
  • 15-20 fresh mint leaves
  • 1 red chilli
  • Red wine vinegar
  • Extra virgin olive oil
  • Maldon sea salt
  • Black pepper 




  1. Light your BBQ with time to get the coals hot and burning evenly across the cooking area. For this cook I used a ceramic BBQ with fresh British-made hornbeam lumpwood charcoal. Set the vents for a temperature of 180-200°C. Any charcoal BBQ with a lid will work equally well for this cook; however, use good quality lumpwood charcoal preferably UK sourced.
  2. Take the steak out of the fridge an hour before you plan to cook and season both sides heavily with the sea salt.


  1. Roughly chop the black garlic, shallot, parsley, mint and chilli then combine and continue to chop and blend together on the chopping board until all finely chopped to a similar size and evenly combined. Place an even layer of the chimichurri onto the top of the bone marrow, sprinkle with red wine vinegar then season with salt and black pepper. Transfer the remaining chimichurri into a small bowl adding both olive oil and red wine vinegar in roughly a 3:1 ratio of oil to vinegar; balance the flavour between oil and vinegar then season to taste.


  1. Place the bone marrow on a small roasting tray as the marrow will melt out of the bones, use a tray with edges rather than a flat baking tray.
  2. When the BBQ is up to temperature place the tray on the BBQ grill grate and roast with the lid down for 15-20 mins until soft and melting.


  1. Approximately 10 minutes into the bone marrow cook time, take the steak and place it directly over the hot coals and grill lid down initially for three minutes each side.
  2. Check the temperature with an instant read thermometer. You are looking for a medium rare finish on ribeye at 56-58°C; to ensure this, the steak will need to come off the grill at an internal temperature of 54-55°C then rested on a warm plate where the temperature will continue to rise to the perfect finish after 5-6 minutes. If the steak is not quite up to temperature at the first check, then continue to grill, turning every minute for an even cook until up to the correct internal temperature is reached.


  1. As the steak is resting, take the cavolo nero leaves and cut out the harder central stalks in a long V shape along the length leaving just the tender leaf. Place the cavolo nero directly over the coals for 20-30 seconds either side and the colour will darken and the surface will go shiny and the edges may char as it softens and wilts. Take off the BBQ and transfer to a warm plate for serving.
  2. Serve the steak with the bone marrow either as a side or scooped out over the steak and the cavolo nero. Serve the steak and bone marrow with roasted baby potatoes and the remaining chimichurri.



All Recipes



We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission





There are no videos linked to this story


There are no audio files linked to this story


There are no videos linked to this story




Still hungry?


Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.






Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.