Ingredients

• 1 thick-cut ribeye steak (1½–2 inches thick)
• 2 beef marrow bones (split lengthwise)
• 2 tablespoons grass-fed butter
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Coarse sea salt
• Fresh cracked black pepper
• Flaky finishing salt
• Fresh chopped parsley (optional garnish)

Instructions

1. Pat the 1 cut ribeye completely dry. Season generously with coarse sea salt and freshly cracked black pepper.
2. Preheat the oven to 450°F (232°C). Roast the split marrow bones for about 15 minutes until the marrow becomes soft but not completely melted.
3. Heat the cast-iron skillet until extremely hot. Lay the steak into the dry skillet and allow a deep crust to develop before flipping.
4. Add 2 tbsp butter, garlic, 2 sprigs rosemary, and 2 sprigs thyme. Continuously spoon the foaming butter over the steak while cooking until the desired internal temperature is reached (127–128°F (53–53.5°C).
5. Remove the steak and allow it to rest for 8–10 minutes.
6. Meanwhile, scoop the roasted bone marrow into a small saucepan and gently melt it with a spoonful of the remaining herb butter (fresh chopped parsley).
7. Slice the steak against the grain.
8. Arrange the slices onto the same matte black plate. Slowly drizzle the warm bone marrow butter across the steak. Finish with flaky sea salt and chopped parsley.