OVERVIEW
At HG Walter, steak is our thing. London restaurants all know that HG Walter does the best steak. Wing rib is one of my favourite cuts, and it’s great for showcasing reverse searing. Reverse searing, where you sear the meat over fierce heat at the end of the cook rather than browning it at the start, adds a whole extra layer of flavour. It’s something I only really came to understand when I began cooking regularly on a Big Green Egg. You can reverse sear in an oven, but it’s just not the same. To make the bone marrow butter, I used a KitchenAid stand mixer, but it’s entirely possible to mix it by hand.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped with a Cast Iron Searing Grid. Your target temperature is 140°C.
COOK YOUR MARROW TROUGHS
Cook the marrow troughs on the grid for 10-15 minutes with the Dome closed. It’s ready when the marrow has softened and started to release some of its fat. It should be just soft enough to easily push your finger through. Avoid cooking for too long, as you’ll lose a lot of good fat – and remember, it will carry on cooking slightly while it rests.
MAKE YOUR BONE MARROW BUTTER
Let the troughs cool to room temperature, then use a teaspoon to scoop out their insides. Place in the bowl of your mixer along with the butter and a good pinch of sea salt. Using the butterfly attachment, beat on a medium speed until the marrow is fully incorporated into the butter. If the marrow is too warm, it will start to slightly melt the butter and stop it becoming fully emulsified and creamy. Just pop the bowl back in the fridge for a few minutes to chill it all back down.
Once the marrow and butter are well mixed, add the chopped chives and a few drops of truffle oil to taste. Check the seasoning and adjust accordingly. Leave at room temperature until ready to serve.
ROAST YOUR STEAK LOW
With the EGG still at 140°C, lightly oil the wing rib and season with salt and pepper. Place in the middle of the grid and close the lid.
Cook until the meat reaches an internal temperature of 48°C, turning every 10 minutes or so to ensure even cooking. Remove the steak and set aside. Remove the ConvEGGtor and increase the heat to a good searing temperature, around 280°C.
FINISH WITH A REVERSE SEAR
Once the heat is up, reverse sear the steak. It should only a take a minute or two on each side – the steak is already cooked, so you only want to add colour to the outside. Be careful not to let the internal temperature rise above 55°C.
Rest well before slicing. Garnish with a few scoops of the rich marrow butter.
