Rib Eye With Bone Marrow and Radish Salad

Ingredients for Rib Eye With Bone Marrow and Radish Salad

• 1 (2-pound) bone-in rib eye, about 2" thick

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 4 oil-packed anchovy fillets, finely chopped

• 2 tablespoons coarsely chopped drained capers

• 1 tablespoon olive oil

• 1 (6–8" piece) marrow bone, split lengthwise

• 6 radishes, preferably with tops

• 1/2 cup celery leaves or 2 celery stalks, thinly sliced

• 1/4 cup parsley leaves

• 1 tablespoon (or more) fresh lemon juice

• Flaky sea salt (for serving)

• Slices of country-style bread, toasted (for serving)

Season steak with kosher salt and pepper. Let sit at room temperature 2 hours, or chill up to 12 hours.

Preheat oven to 149°C. 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 49°C for rare, 5–8 minutes. Transfer steak to a cutting board and let rest. Increase oven temperature to 218°C.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.