Rubbed Prime NY Strip Steak with Roasted Bone Marrow, Charred Ramps and Salted Cherry Puree

For Steaks:

4 Ea 12 Oz Prime Center Cut NY Strip Steaks
Sprinkle of hot pepper flake
Sprinkle Smoked Paprika
2 T Olive Oil
1 Teaspoon Fresh Cracked Black Pepper
1 teaspoon Fresh Cracked White Pepper
¼ Teaspoon Toasted caraway Seeds
2 Teaspoons Coarse Kosher Salt
Bring Steaks to Room Temperature; season well on both sides with salt and spice mixture, set aside.

For Bone Marrow:
4Ea. 4 Inch Marrow Veal Bones Split in Half, Previously Soaked in Cold Water for 2 Hrs
White truffle Oil
Salt/Pepper, Fresh Thyme and Fresh Rosemary for Garnishing

For Charred Ramps:
20 – 30 Cleaned Ramps
½ T Olive Oil Salt Pepper
On a gas grill or flat top; season ramps with salt and pepper and olive oil; cook on hot grill until lightly charred

For Salted Cherry Puree
1 Cup Sun Dried Cherries
2 T White balsamic
3 T Water
Salt/Black pepper
Rehydrate Cherries with water and balsamic, season with salt and pepper, puree in blender, chill and set aside

Season Marrow bones with salt, pepper and couple drops white truffle oil, lay herbs on top for flavor, arrange in a pan and roast for 10 to twelve minutes until lightly browned and heated through.

In a heavy saute pan, heat olive oil until almost smoking, pan sear steaks for approx. 3 minutes on medium heat until well seared on one side; gently turn over and sear for three minutes, half way through add butter to pan, turn down heat slightly and baste steaks with butter and juices until desired doneness; remove from pan allow to rest at room temp.

Arrange steak in the middle of large round plate; place bones on top of one side of steaks; place 3 dots of cherry puree on top of bones, cut cherries on top of steak and bone; arrange charred ramps on end of steaks; dot plate with a few drops of aioli and cherry puree, garnish with micro greens, drizzle with olive oil.