Herb-Rubbed Ribeye Steaks with Roasted Marrow Bones
Substitute cowboy steak with boneless ribeye steak or fillet on the bone.
Pre-heat the oven to 200°C/390°F and line a baking tray with tinfoil.
In a small bowl, combine garlic flakes, salt, rosemary, parsley, black pepper, thyme, origanum and marjoram together.
Lightly coat the ribeye steaks in olive oil and generously rub the spice mix over the beef.
Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare.
Whilst the steaks are cooking, coat the bone marrow in olive oil, generously season with salt and pepper, scatter over thyme sprigs and arrange the bones on the baking tray cut side up.
Roast the marrow bones for 15 minutes or until the marrow starts to bubble around the edges. Serve whilst hot!
Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
Spoon theroasted bone marrow over thecowboy steaks or serve on the side.