Steaks

Ribeye Steaks with Bone Marrow Sauce

Name: Ribeye Steaks with Bone Marrow Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 people
Ingredients: 2 x +-500g ribeye steaks bone-in (cowboy steaks); Olive oil; Salt and freshly ground black pepper; Bone marrow sauce; 10 bone marrow rounds; Olive oil; Sprigs fresh thyme; Salt and freshly ground black pepper; 2 Tbsp butter; 1 shallot or small onion, diced; 1 garlic clove, crushed; 1 Tbsp sherry/red wine vinegar; 1 cup beef stock; 1 Tbsp dijon mustard

Substitute cowboy steak with boneless ribeye steak or fillet on the bone.

Method

Pre-heat the oven to 200°C/390°F and line a baking tray with tinfoil.
Coat the marrow bones in olive oil, generously season with salt and pepper. Arrange the bones on the baking tray cut side up and scatter over thyme sprigs.
Roast the marrow bones for 15 minutes or until the marrow starts to bubble around the edges.
In the meantime, lightly coat the ribeye steaks in olive oil and generously season with salt and freshly ground black pepper.
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.
Leave the meat to rest for half its cooking time before slicing to ensure it is moist, tender and juicy.
Make the sauce by scooping the marrow out from the bones into a pan. Add the butter, onion and garlic and sauté on a medium-low heat until soft.
Stir in the vinegar to deglaze the pan (loosen the flavourful bits that have stuck to the pan).
Pour in the beef stock and dijon mustard and allow the sauce to simmer and reduce for a few minutes or until it thickens and the marrow starts to melt. Remove from the heat.
Spoon the roasted bone marrow sauce over the cowboy steaks or serve on the side.