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ribeye with bone marrow
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Ribeye with Bone Marrow

Prep Time5 minutes
Cook Time35 minutes
Servings: 2

Ingredients

  • 2 250g Grass Fed Ribeye 250 - 300g is fine
  • 4 Bone Marrow sliced for stewing I like to use 2 bone marrow per steak - this is your choice
  • Salt and Pepper
  • Butter
  • 1 Shallot finely sliced

Instructions

  • Preheat the oven to 220°C
  • Place yoru bone marrow in a baking dish. Place in the oven for 20 minutes.
  • Season your steak - must be room tempreture - with salt and pepper
  • Get your skillet / pan - whatever you use for yoru steaks, smoking hot. Add some cooking oil (whatever you use, we use lard or tallow for high heat cooking)
  • Add your ribeye, and enjoy that sizzling sound. 3-4 minutes per side, depending how you like your steak. We always suggest medium / medium rare.
  • The last minute or so place a blob of butter in the pan - not too much. Spend the last minute basting. Baste , baste, baste. Make sure not to birn the butter.
  • Remove from the pan and leave to rest for about 10 minutes
  • The bone marrow should be done by now. Scrape out the marrow. Using a warm knife or even the back of a spoon, place on yoru steak and spread it, like buttering a slice of bread
  • Sprinkle the shallots over the steak, how much depends on you
  • Enjoy meat heavan

Notes

Shallots are an optional extra here. It adds a nice crunch to the dish and perhaps helps balance the richness/fat from the marrow. 
Try with and without and see which you prefer.
If you cannot find shallots, you could use red onion too