Ingredients
1kg rib eye steak
500-1kg bone marrow
500g beef tallow
Salt
Pepper
4 cloves of garlic
Bunch of thyme
Bunch of chives
Sprig of rosemary
Olive oil
1 lemon
3 tablespoons of butter
Bunch of chervil
Remove your steak from fridge and leave uncovered at room temp for 45–60 minutes until ambient all the way through. Pat very dry.
Season heavily on both sides with plenty of salt and cracked pepper. Don’t be shy - it’s a thick steak.
Preheat oven to 220°C.
Heat a heavy pan (cast iron ideal) until very hot. Add a couple of wedges of beef tallow and once melted and shimmering, add the steak.
Sear 5–6 minutes per side until a caramelised crust forms.
Whilst the steak is searing, place marrow bones cut-side up on a tray. Add slivers of garlic, plus some finely chopped rosemary and thyme, salt & pepper and a slug of olive oil. Add to the oven and roast for 10–12 minutes. You want it soft and just beginning to bubble, so don't let all the fat render out. Spoon some of the rendered fat back over the marrow to keep it juicy while it cooks.
Once the steak is caramelised, transfer to a tray and pop in the oven for 8–10 minutes.
To make the chervil butter, finely chop chervil and chives and add to 2 tablespoons softened butter. Season with salt and pepper, and the zest of half a lemon. Finely grate 1 clove garlic, and quickly fry the garlic in a hot pan until just lightly golden. Add fried garlic into the butter - the butter should be soft and slightly melty - not fully liquid.
Once the steak is done, pull it out and leave it to rest for 15 mins. This is super important, don't rush this!
Pop the rested steak on a board, add the butter over the top, and serve along with the roasted bone marrow. Add a sprinkle of salt and some lemon zest to top.
Bam! Best steak you've ever cooked.
