Charred Ribeye with Black Garlic-Fermented Plum Jus & Smoked Peach Bone Marrow

Here’s a unique and refined recipe that balances bold flavors and techniques— this is one of those special little dishes that a chef might prepare to impress another chef…

What You’ll Need

For the Ribeye

2 bone-in ribeye steaks, well-marbled

Flaky sea salt, black pepper

Neutral oil (grapeseed or avocado)

For the Fermented Plum Jus

1 cup beef stock (preferably homemade, reduced by half)

2 fermented umeboshi plums (or sub 1 tbsp tamarind paste + 1 tbsp prune purée)

2 cloves of black garlic, mashed

1 tsp soy sauce

1 tbsp mirin

1 tsp sherry vinegar

1 tsp finely minced fresh rosemary

For the Smoked Peach Bone Marrow

2 center-cut beef marrow bones, soaked in saltwater overnight

1 ripe but firm peach, halved and grilled or smoked

1 tbsp brown butter

Pinch of smoked paprika

Lemon zest

Chopped chives

Maldon salt

Garnish

Pickled mustard seeds

Micro shiso or microgreens

Fried shallot threads

Procedure

Prep the Steak

Season ribeyes generously with salt and pepper. Allow them to come to room temperature for 30 minutes.

Sear in a screaming hot cast iron skillet with neutral oil until deeply crusted (3–4 minutes per side), then finish in a 400°F oven to medium-rare (internal 130°F).

Rest under foil for 10 minutes.

Fermented Plum Jus

Combine reduced beef stock in a saucepan, mashed umeboshi (or tamarind/prune), black garlic, soy, mirin, and sherry vinegar. Simmer for 8–10 minutes until thickened slightly.

Strain or blend if a smoother texture desired and add the rosemary.

Finish with a swirl of cold butter if you want more richness.

Smoked Peach Bone Marrow

Preheat oven to 450°F. Roast marrow bones cut-side up for 15 minutes until bubbly but not completely melted.

Scoop marrow into a bowl. Mix with brown butter, smoked paprika, chopped grilled peach flesh, lemon zest, and chives—seasonlightly with Maldon salt.

Plating

Slice ribeye against the grain. Spoon fermented plum jus in a controlled smear or dot pattern. Nestle marrow mixture in quenelles alongside steak or inside bone if presenting the bone on a plate. Garnish with pickled mustard seeds, micro shiso, and crispy shallots.