Description
A deliciously rich and savory reverse-seared ribeye steak served with crispy bone marrow chips, perfect for a special occasion.
Ingredients
Scale
- 2 ribeye steaks
- 2 bones for marrow
- Salt to taste
- Black pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, crushed
- Fresh thyme for garnish
Instructions
- Preheat the oven to 275°F (135°C).
- Season the ribeye steaks generously with salt and black pepper.
- Place the steaks on a wire rack over a baking sheet and cook in the oven until the internal temperature reaches 120°F (49°C).
- While the steaks cook, prepare the bone marrow by cutting the bones in half and seasoning with salt.
- Remove steaks from the oven and let rest.
- In a skillet, heat the vegetable oil over high heat and sear the ribeyes for about 1-2 minutes on each side until browned.
- In the same skillet, add the bone marrow, cut side down, and cook until golden and crispy.
- Let the bone marrow chips drain on paper towels.
- Serve the ribeye topped with garlic butter and crispy bone marrow chips.
Notes
- Let the steak come to room temperature before cooking for more even cooking.
- Use a meat thermometer for precise cooking.
- Bone marrow can be served as a spread on toasted bread alongside the steak.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with marrow chips
- Calories: 850
- Sugar: 0g
- Sodium: 600mg
- Fat: 70g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 2g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 200mg