8 marrow bones (cut to 2 inches)

1/2 cup of butter (softened)

¼ cup Gorgonzola blue cheese Crumbles

¼ tsp sea salt

¼ tsp dried rosemary or thyme

¼ cup fresh parsley





Preheat oven to 425℉

Line a baking sheet with parchment paper

Spread the bones, marrow side up, on the baking sheet.

Bake in the preheated oven for 15-20 minutes or until the marrow in the center of each bone is bubbly and soft all the way through.

Let marrow bones cool enough to be handled, then scoop out the marrow into a food processor. Add the softened butter, blue cheese, salt, rosemary or thyme, and fresh parsley to the food processor.

Blend until smooth.

Use as you would butter and refrigerate leftover. I suggest rolling the butter into parchment paper prior to cooling. After the it is cool, cut coins out of it and top of medium rare Rose Wood strip loin.

Meet the king of all steaks, Bistecca Alla Fiorentina (Florentine Steak). A seasoned 3-pound porterhouse steak that is grilled to perfection!


  • 2 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 1 tablespoon of sea salt
  • 1 teaspoon of pepper
  • 2 tablespoons of olive oil
  • 2 1/2 to 3-pound porterhouse Rosewood Wagyu steak
  • 2 sprigs each of fresh rosemary, sage and thyme wrapped with butchers twine at the root end.
  • 3 tablespoons of melted unsalted butter




  1. In a small bowl mix together the onion powder, garlic powder, salt, and pepper and set aside. 2. Brush the olive oil all over the porterhouse steak, then season generously with the spice blend you just made.
  2. Place the steak on a hot grill (450° to 550°) or griddle pan and cook for 4 to 6 minutes per side for a rare internal temperature. Add 2 to 3 minutes of cooking time per side for medium-rare internal temperature.
  3. Once you flip the steak for the first time begin to baste it by dipping the herbs in the melted butter and brushing the steak with them.
  4. Once the steak is done cooking, let it rest for 3 to 4 minutes before carving the strip and filet mignon away from the bone and slicing them.


1018 Club, Beef, Steaks

Difficulty: Easy Servings: 8 Source: CHEF KENT RATHBUN





5 pounds skirt steak trimmed and cleaned, cut in 8 oz steaks

4 ounces olive oil

2 tablespoons garlic cloves peeled

2 tablespoons shallots peeled

2 jalapeño stem removed

4 tablespoons whole cilantro leaves and stems chopped

4 tablespoons lime juice freshly squeezed

2 tablespoons tamari soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons cracked black pepper

1 tablespoon Chef Kent Rathbun’s Steak & Chop Garlic Salt






  1. In a vita mix blender, add olive oil, garlic, shallots, jalapeño, cilantro leaves, lime juice, tamari soy sauce and Worcestershire sauce then blend until smooth.
  2. Transfer to a clean container and store properly.
  3. Marinate skirt steaks for 1 to 2 hours before cooking.
  4. Season on both sides with cracked black pepper and Steak & Chop Garlic Salt.
  5. Transfer to a hot wood or gas grill and grill until steaks are medium rare (do not over cook), remove from grill, and set aside to rest.
  6. After 3 to 5 minutes slice thin against the grain and serve.




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