How to Make the Perfect Beef Ribeye Steak with Bone Marrow Butter
American · Medium · 25 min · 2 servings
A perfectly seared ribeye steak topped with rich bone marrow butter creates an indulgent carnivore meal that is packed with flavor and nutrients. This recipe celebrates the natural richness of beef by using simple techniques that bring out the best in high quality meat.
Why this recipe works
This Beef Ribeye Steak with Bone Marrow Butter recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 1100 calories with 85g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs bone-in ribeye steak
- 4 oz beef bone marrow extracted
- 4 tbsp unsalted butter
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic
Step by step instructions
Step 1: Prepare the Bone Marrow Butter
Roast bone marrow at 450 degrees Fahrenheit for 15 minutes until soft. Scoop out the marrow and mix it thoroughly with softened butter until well combined. Roll into a log using plastic wrap and refrigerate until firm.
Step 2: Season and Rest the Steak
Pat the ribeye completely dry using paper towels. Season generously on all sides with kosher salt and black pepper. Allow the steak to rest at room temperature for 30 minutes before cooking.
Step 3: Sear the Ribeye
Heat a cast iron skillet over high heat until it begins to smoke. Place the steak in the pan and sear for 4 minutes per side without moving it. Add crushed garlic to the pan during the final 2 minutes of cooking.
Step 4: Rest and Serve
Remove the steak from heat and let it rest for 5 minutes on a cutting board. Slice the bone marrow butter log into thick rounds and place them directly on the hot steak so they melt into the meat. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ribeye steak → New York strip steak
- unsalted butter → beef tallow
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not patting the steak dry before searing which causes steaming instead of browning
- Cutting into the steak immediately after cooking which causes all the juices to run out
Nutrition facts
Per serving: 1100 calories, 85g protein, 0g carbs, 88g fat, 0g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →