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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Ribeye with Bone Marrow Butter
beef
seared
main
cast-iron
A thick ribeye taken to a mahogany crust and basted in foaming butter, finished with a disc of roasted marrow butter melting over the top.
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RECIPE
Ribeye with Bone Marrow Butter
A thick ribeye taken to a mahogany crust and basted in foaming butter, finished with a disc of roasted marrow butter melting over the top.
Prep45 mins
Cook15 mins
Total60 mins
Servings4
beef
seared
main
cast-iron
Ingredients
- 2 bone-in ribeyes, 1 1/2 inch thick
- 2 marrow bones, split
- 1 stick butter, softened
- 4 thyme sprigs
- 4 garlic cloves, crushed
- 1 tbsp flaky salt
- 2 tsp coarse black pepper
- 1 tbsp neutral oil
Preparation
1
Salt the steaks and rest them uncovered on a rack 40 minutes. A dry surface is the single biggest factor in crust.
2
Roast the split marrow bones at 425F for 15 minutes, scoop the marrow, and mash it into the softened butter with a pinch of salt. Chill.
3
Preheat the dry skillet over medium for a full 8 minutes. Rushing this is why home steaks steam — the pan must be evenly loaded with heat, not just hot in the middle.
4
Add 1 tbsp oil, lay the steaks away from you, and leave them 4 minutes without moving.
5
Flip, add the butter, thyme and crushed garlic, and tilt the pan to spoon foaming butter over the meat for 3 minutes.
6
Pull at 125F internal for medium-rare; it climbs 5 degrees while resting.
7
Rest 10 minutes on a warm plate, slice against the grain, and top with the marrow butter and flaky salt.
Servings and Nutrition
Number of Servings in Ribeye with Bone Marrow Butter4
Nutrition for 1 serving (half steak)
820Calories (kcal)
54Protein (g)
2Carbs (g)
66Fat (g)
Protein 54.0g26%
Carbs 2.0g1%
Fat 66.0g73%