📝 About This Recipe
This dish is a masterclass in Contemporary American steakhouse elegance, celebrating the deep, nutty complexity of 45-day dry-aged beef. The richness of the ribeye is elevated by a silky, umami-forward jus enriched with roasted bone marrow and a touch of aged balsamic. It is a decadent, sensory experience designed for those who appreciate the intersection of primal fire and refined culinary technique.
🥗 Ingredients
The Beef
- 2 steaks Dry-Aged Ribeye (16 oz each, 1.5 inches thick, 45-day aged)
- 2 tablespoons Kosher Salt (Diamond Crystal preferred)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
Bone Marrow & Jus
- 2 pieces Beef Bone Marrow Canoes (split lengthwise)
- 1 cup Veal or Beef Demi-Glace (high-quality, gelatinous)
- 1 Shallot (finely minced)
- 3 sprigs Thyme (fresh)
- 1/2 cup Red Wine (dry Cabernet Sauvignon)
- 2 tablespoons Unsalted Butter (cold, cubed)
Aromatics & Finishing
- 4 cloves Garlic (smashed)
- 2 sprigs Rosemary (fresh)
- 1 pinch Maldon Smoked Sea Salt (for finishing)
- 1 handful Micro-Greens (for garnish)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator 60 minutes before cooking to reach room temperature; this ensures an even cook through the center.
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2
Preheat your oven to 425°F (220°C). Place the bone marrow canoes on a parchment-lined baking sheet, cut side up, and season lightly with salt.
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3
Roast the marrow bones for 15-18 minutes until the marrow is soft and bubbling but not completely melted away. Set aside.
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4
Pat the steaks bone-dry with paper towels. Season aggressively with kosher salt and cracked black pepper on all sides, including the fat cap.
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5
Heat a heavy cast-iron skillet over high heat until wisps of smoke appear. Add the grapeseed oil.
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6
Carefully place the steaks in the pan. Sear for 3-4 minutes without moving them to develop a deep, mahogany crust.
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7
Flip the steaks. Add 2 tablespoons of butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan and spoon the foaming butter over the steaks for 2-3 minutes.
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8
Transfer the skillet to the oven (if not yet at desired temp) or remove steaks when they reach an internal temperature of 125°F (52°C) for medium-rare.
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9
Transfer steaks to a warm plate and rest for at least 10 minutes. This is crucial for juice redistribution.
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10
In a small saucepan, sauté the minced shallots in a teaspoon of steak drippings until translucent. Deglaze with red wine, scraping the bottom, and reduce by half.
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11
Add the demi-glace and thyme sprigs. Simmer until the sauce coats the back of a spoon.
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12
Scoop the roasted bone marrow out of the bones and whisk it into the sauce. Finish by whisking in the cold butter cubes for a glossy sheen. Strain through a fine-mesh sieve.
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13
Slice the ribeye against the grain and arrange on warmed plates. Spoon the bone marrow jus generously over the beef.
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14
Garnish with a sprinkle of smoked sea salt and micro-greens. Serve immediately.
💡 Chef's Tips
Always use a meat thermometer; dry-aged beef cooks faster than fresh beef due to lower water content. Don't skimp on the resting time; if you cut too early, the marrow jus will be diluted by escaping meat juices. If you cannot find demi-glace, reduce 2 cups of high-quality beef stock down to 1/2 cup for a similar intensity. Ensure your exhaust fan is on high; searing dry-aged fat produces significant smoke but incredible flavor.
🍽️ Serving Suggestions
Pair with a full-bodied Napa Valley Cabernet Sauvignon or an earthy Bordeaux. Serve alongside truffle-infused pomme purée for the ultimate luxury experience. A side of charred broccolini with lemon zest provides a necessary acidic cut to the richness. For a classic touch, serve with a small side of creamed spinach with freshly grated nutmeg.