Smith & Wollensky Spice Rubbed Long Bone Rib Eye

15 lb. marrow bones
2 tbsp. harissa paste
2 tbsp. kosher salt
4 oz. butter, unsalted, softened
1 tbsp. roasted garlic puree

1⁄4 cup harissa paste
1⁄2 cup ketchup
1 tbsp. cilantro, fresh, chopped


1⁄2 cup black quinoa
1 cup tomatoes, skinned, seeded
1⁄2 cup parsley, chopped
1⁄2 cup mint
1⁄2 cup red onion
1⁄2 tbsp. garlic, chopped
2 tbsp. lemon juice
1⁄4 cup lemon zest
salt and black pepper, to taste


1⁄4 cup whole coriander seeds
2 tbsp. allspice
1 tbsp. whole cloves
1 tbsp. light brown sugar
2 tbsp. ground black pepper
2 tbsp. kosher salt

4 rib eye steaks, long bone or boneless

Bone Marrow Butter: Have your butcher cut marrow bones in half lengthwise. soak overnight in salted water. place the drained marrow bones in a pan with 1 inch of water; cover with foil and roast at 325° F for 20 minutes. cool. remove the marrow from the bones. In a mixer bowl fitted with a paddle attachment, combine marrow, harissa paste, salt, butter and roasted garlic and mix until blended. taste and adjust seasonings. Tabbouleh: cook the black quinoa in boiling salted water until tender. cool and drain. transfer drained quinoa to a bowl; add tomatoes, parsley, mint, red onion, garlic, lemon juice and lemon zest and stir to blend. season to taste with salt and black pepper; chill. Harissa Ketchup: combine harissa paste, ketchup and cilantro in bowl and whisk to blend. Moroccan Spice Rub: toast the coriander seeds, allspice and cloves over low heat in a sauté pan. Grind toasted spices in a spice grinder. combine with brown sugar, black pepper and salt, and stir to blend. Long Bone Rib Eye: rub steaks with spice rub. Broil steaks to desired doneness. Let steaks rest for 5 minutes. top steaks with marrow butter and serve accompanied with tabbouleh and harissa ketchup.

Chef: Matt King
Cuisine: American Steakhouse
Ambience: upscale

1 Washington Avenue, Miami Beach, FL 33139

This Miami Beach gem offers stunning water-view rooms and a covered outdoor deck perfect for wedding receptions, corporate events or any celebration.

Smith & Wollensky “Private Reserve” Meritage, Napa Valley, 2011

This rich, aromatic cuvee with shades of plum, spice and a hint of French oak complements the intense flavor of prime beef. an excellent Meritage composed of cabernet sauvignon, cabernet Franc, Merlot, petit verdot and Malbec, the wine has a lengthy, warm finish that lingers on the palate.

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