Rib Eye Steak with Bone Marrow Butter
Introduction
A thick rib eye topped with bone marrow butter is steak at its most indulgent. The marbled rib eye is seared to a deep crust, then crowned with a rich, savoury butter made from roasted bone marrow, garlic, and herbs that melts into every bite. It is a decadent, primal, full flavoured plate worth making for a special dinner.
Use a thick, bone-in rib eye. The marrow butter can be made ahead, so the cooking itself is quick.
Ingredients
For 2 servings
- 2bone-in rib eye steaksabout 4cm thick, at room temperature
- 2beef marrow bonessplit lengthwise
- 125gbutterunsalted, softened, for the marrow butter
- 1-2 clovesgarlicroasted or minced, for the marrow butter
- 1 tbspparsleyfinely chopped, for the marrow butter
- 1 tspthyme or rosemaryfinely chopped, for the marrow butter
- 1 tbspolive or avocado oil
- 2 tspsea salt
- 1 tspblack pepper
- 2 tbspbutterfor basting
- 2 sprigsrosemary or thymefresh
- 2-3 clovesgarlicsmashed
Utensils
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- Cast iron skillet
- Roasting tray
- Mixing bowl
- Baking paper
- Meat thermometer
- Tongs
- Chopping board
Cooking Steps
Make the marrow butter
Preheat the oven to 220°C. Roast the split marrow bones cut side up, seasoned with salt, for 15 to 20 minutes until the marrow is soft. Scoop the marrow into a bowl and mix with the softened butter, garlic, parsley, and herbs. Roll into a log and chill for 20 to 30 minutes to firm.
Prep the steaks
Bring the steaks to room temperature for 30 to 60 minutes, pat dry, and season generously with salt and pepper.
Sear
Heat a cast iron skillet over high heat until smoking, add the oil, and sear the steaks 2 to 3 minutes per side for a deep crust. Lower the heat, add the basting butter, garlic, and herbs, and baste for 1 to 2 minutes per side.
Finish
If needed, transfer the skillet to a 200°C oven for 5 to 7 minutes. Pull at 54°C for medium rare.
Rest with marrow butter
Rest the steaks loosely tented for 5 to 7 minutes, then top each with a slice or two of the chilled marrow butter so it melts over the top.
Serve
Serve immediately as the marrow butter melts in.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is bone marrow butter? +
Bone marrow butter is a compound butter made by mixing roasted, scooped out bone marrow with softened butter, garlic, and herbs. Chilled into a log and sliced over a hot steak, it melts into a rich, savoury, umami sauce. It adds depth and an indulgent, beefy richness that suits marbled cuts like rib eye.
How do you cook bone marrow for butter? +
Roast split marrow bones cut side up at 220°C for 15 to 20 minutes until the marrow is soft and just set, then scoop it out and mix it into softened butter with garlic and herbs. Do not overcook the bones or the marrow renders away. Chill the butter so it firms into a sliceable log.
What temperature is medium rare rib eye? +
Pull rib eye at 54°C for medium rare, or 52°C for rare and 57°C for medium, then rest it so it climbs a couple of degrees. Rib eye is marbled enough to stay juicy a little past medium rare, but that is where its fat and flavour shine. A thermometer is the most reliable guide.
Should you add marrow butter before or after cooking? +
Add the marrow butter after cooking, once the steak is resting, so it melts gently over the surface rather than burning in the pan. The residual heat softens the butter into a sauce that carries the marrow, garlic, and herbs across the steak without scorching.
Why is rib eye good with marrow butter? +
Rib eye is heavily marbled and rich, and the savoury, fatty marrow butter builds on that without clashing. The two together make an intensely beefy, indulgent plate. The crust from the sear, the juicy interior, and the melting butter give a real steakhouse result at home.
