Rib Eye With Bone Marrow and Radish Salad
Rib Eye With Bone Marrow and Radish Salad is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Season steak with kosher salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason steak with kosher salt and pepper.
Let sit at room temperature 2 hours, or chill up to 12 hours.
Preheat oven to 300°F.
Heat vegetable oil in a large ovenproof skillet, preferably cast-iron, over medium-high.
Cook steak until deep golden brown, 5–8 minutes per side.
Add butter and spoon over steak a few times.
Transfer skillet to oven and roast steak until an instant-read thermometer inserted into the thickest part registers 120°F for rare, 5–8 minutes.
Transfer steak to a cutting board and let rest.
Increase oven temperature to 425°F.
Combine anchovies, capers, and olive oil in a small bowl; season with kosher salt and pepper.
Spread half of anchovy mixture onto cut sides of marrow bone.
Roast bone on a rimmed baking sheet until top is browned and marrow is tender, 10–12 minutes.
Meanwhile, cut half of the radishes into quarters (leave the tops on, if using); trim and thinly slice remaining radishes crosswise.
Toss radishes, celery leaves, parsley, lemon juice, and remaining anchovy mixture in a medium bowl.
Season radish salad with kosher salt, pepper, and more lemon juice, if desired.
Cut steak off bone and slice 1/2" thick.
Transfer meat to a platter, pour pan juices over, and sprinkle with sea salt.
Serve alongside marrow bone, radish salad, and toast.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.