Herb-Rubbed Ribeye Steaks with Roasted Bone Marrow

Cowboy steaks rubbed with fragrant herbs such as rosemary, marjoram and origanum and served with decadent roasted bone marrow spooned over the top.

Herb-Rubbed Ribeye Steaks with Roasted Bone Marrow

Recipe

Preparation: 5 minutes
Cooking: 20 minutes
Ready in: 25 minutes
Variations: Substitute cowboy steak with boneless ribeye steak or fillet on the bone
Servings: 2 to 4
Tips: Serve alongside your choice of potatoes, vegetables or salad.

INGREDIENTS

2 x +-500g ribeye steaks bone-in (cowboy steaks)
Olive oil

1 Tbsp garlic flakes

1 Tbsp salt

1 Tbsp dried rosemary 

2 tsp dried parsley

2 tsp black pepper

2 tsp dried thyme 

1 tsp origanum

1 tsp marjoram

Roasted bone marrow:

8 bone marrow rounds

Olive oil

Sprigs fresh thyme

Salt and freshly ground black pepper

METHOD

1. Pre-heat the oven to 200°C/390°F and line a baking tray with tinfoil.

2. In a small bowl, combine garlic flakes, salt, rosemary, parsley, black pepper, thyme, origanum and marjoram together.

3. Lightly coat the ribeye steaks in olive oil and generously rub the spice mix over the beef.

4. 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. 

5. 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.

6. Roast the marrow bones for 15 minutes or until the marrow starts to bubble around the edges.

Serve whilst hot!

7. Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy. 

8. Spoon the roasted bone marrow over the cowboy steaks or serve on the side. 

Recipe development and food styling for Karan Beef.

Photography by Rikki Hibbert.