The ribeye is the king of steakhouse cuts — heavily marbled from the spinalis and longissimus muscles, and self-basting as it cooks. No sauce required.
Serves 2 peoplePrep 15 minCook 12 min
Ingredients & method
Ingredients
2 ribeye steaks, 3 cm thick (about 350 g each)
1 tbsp rendered beef fat or neutral oil
50 g unsalted butter
2 garlic cloves, crushed
3 sprigs thyme
4 marrow bones, halved lengthwise
1 tsp parsley, finely chopped
Flaky sea salt and black pepper
Method
1Season steaks 45 minutes before cooking with salt — this draws moisture to the surface which then reabsorbs for a better crust.
2Roast the marrow bones cut-side up at 220 °C for 15 minutes until the marrow is bubbling and starting to pull from the bone. Sprinkle with parsley and a pinch of flaky salt.
3Meanwhile, heat a heavy cast-iron pan to smoking over high heat. Add the fat and sear steaks 3–4 minutes per side without moving.
4Add butter, garlic, and thyme. Baste continuously for 1–2 minutes. For medium-rare, pull at an internal temperature of 52 °C.
5Rest on a warm board for 8 minutes. Serve with marrow bones alongside and crusty bread for scooping.
Useful gear for this recipe
$$$ · picanha, steaks, skewers, and general charcoal grilling
Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.