Dry-Aged Ribeye with Idiazabal Cheese Foam

Ingredients

• 12 x 400g dry-aged ribeye steaks (28-day)
• 2200g Idiazabal cheese (smoked)
• 3200ml double cream
• 44 bone marrow pieces
• 5200ml Rioja red wine
• 6200ml beef stock
• 72 shallots
• 8Fresh thyme
• 9Garlic, butter, olive oil
• 10Salt, pepper

Instructions

1. 1Remove steaks from fridge 1 hour before cooking. Season heavily with salt and pepper.
2. 2Roast bone marrow at 220°C for 15-20 min until soft and slightly caramelised.
3. 3Make Idiazabal foam: melt grated cheese into warm cream, blend smooth, season, then froth with hand blender just before serving.
4. 4Sear ribeyes in a blazing hot cast iron pan with olive oil, butter, thyme, and garlic, basting constantly — 4 min per side for medium-rare.
5. 5Rest steaks for 8 minutes under foil.
6. 6Make red wine jus: deglaze pan with shallots and red wine, add stock, reduce by two-thirds.
7. 7Slice ribeye, place on warmed plate with bone marrow alongside. Spoon foam over, drizzle jus around.