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

Ingredients:
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

Method:
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.

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

Method:
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.