Seared Ribeye with Melted Bone Marrow Butter

🥩 Regenerative Ribeye with Bone Marrow Butter

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Ingredients (2 servings)

For the Ribeye

• 2 x 12 oz grass-fed, bone-in ribeye steaks

• 1 tbsp beef tallow or ghee

• 2 tsp coarse sea salt

• 1 tsp cracked black pepper

• 2 sprigs fresh thyme (optional)

• 2 cloves garlic, smashed (optional)

For the Bone Marrow Butter

• 2 beef marrow bones (split, center-cut)

• 4 tbsp pastured butter, softened

• 1 tsp organic lemon zest

• 1 tsp chopped fresh parsley

• 1/2 tsp minced garlic

• Pinch of sea salt

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Preparation

Step 1: Roast Bone Marrow

1. Preheat oven to 450°F (232°C).

2. Place marrow bones (cut side up) on a foil-lined tray.

3. Roast for 15 minutes, until marrow is soft and just bubbling but not completely melted.

4. Scoop marrow into a bowl while warm. Cool slightly.

Step 2: Make Bone Marrow Butter

1. In a small bowl, mash roasted marrow with soft butter, lemon zest, parsley, minced garlic, and a pinch of salt.

2. Mix well and spoon onto parchment. Roll into a log and chill for 20–30 minutes until firm.

Step 3: Prep and Cook Ribeye

1. Let steaks rest at room temp for 30 mins.

2. Pat dry and season liberally with sea salt and pepper.

3. Heat a cast iron skillet over high heat until smoking hot. Add beef tallow.

4. Sear each steak for 2–3 mins per side, forming a crust.

5. Lower heat slightly, add garlic and thyme, and baste with fat for 1–2 mins more per side.

6. Cook to internal temp of:

   • 125°F (52°C) for rare

   • 130°F (54°C) for medium-rare

   • 135°F (57°C) for medium

7. Rest steaks 5–7 minutes, tented loosely with foil.

Step 4: Finish and Serve

• Slice bone marrow butter and place a generous coin on each rested steak.

• Let melt slightly before serving.

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Macros (Per Serving – 1 Steak + 2 tbsp marrow butter)

These are approximate based on grass-fed cuts and clean fats.

 

🔥 High-protein, zero-carb, ideal for keto, carnivore, and paleo diets 🔥

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