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Boneless sirloin steak and beef marrow combine to produce a rich but simple dish.
Cost for two avid eaters: £17.80 for 0.685kg of dry aged boneless sirloin steak (£25.99/kg) and £0.88 for two marrow bones (0.220kg at £3.99/kg) on 14.06.2010.
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| 12-24 hours before cooking, put the bone marrow in cold salted water. change the water from time to time |
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| Put the marrow bones in cold salted water in a cooking pan and bring to the boil. Stop the heating and leave aside for 10 minutes. Take out of the water and reserve. |
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| Get sirloin to room temperature |
Sirloin should be at room temperature before cooking. Just take it out of the fridge and put it in a warm oven (100-120ºC) for 10 minutes.
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| Pan fry the sirloin steaks on both sides. Leave to rest for 15 minutes. |
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| Put each sirloin steak on a warm plate. Take the marrow out of the bone with a small knife and put on top of the steak. A turn of the pepper mill and serve right away. |
Note: disgorging the blood of the marrow in advance is a good idea, but if the marrow is quite clean (white), you might proceed more quickly. Also, if you want the marrow to be as white as possible, you can leave it in cold salted water in the fridge for a few days or even a week.
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