Dinner: Rib Eye With Bone Marrow and Radish Salad

Recipe by Alison Roman Make sure the butcher cuts the marrow bone in half for you.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Rib Eye With Bone Marrow and Radish Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 (2-pound) bone-in rib eye, about 2" thick
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 oil-packed anchovy fillets, finely chopped
2 tablespoons coarsely chopped drained capers
1 tablespoon olive oil
1 (6 –8" piece) marrow bone, split lengthwise
6 radishes, preferably with tops
1/2 cup celery leaves or 2 celery stalks, thinly sliced
1/4 cup parsley leaves
1 tablespoon (or more) fresh lemon juice
Flaky sea salt (for serving)
Slices of country-style bread, toasted (for serving)

Instructions

Season steak with kosher salt and pepper. Let sit at room temperature 2 hours, or chill up to 12 hours.
Preheat oven to 300 °F. Heat vegetable oil in a large ovenproof skillet, preferably cast-iron, over medium-high. Cook steak until deep golden brown, 5 –8 minutes per side. Add butter and spoon over steak a few times. Transfer skillet to oven and roast steak until an instant-read thermometer inserted into the thickest part registers 120 °F for rare, 5 –8 minutes. Transfer steak to a cutting board and let rest. Increase oven temperature to 425 °F.
Combine anchovies, capers, and olive oil in a small bowl; season with kosher salt and pepper. Spread half of anchovy mixture onto cut sides of marrow bone. Roast bone on a rimmed baking sheet until top is browned and marrow is tender, 10 –12 minutes.
Meanwhile, cut half of the radishes into quarters (leave the tops on, if using); trim and thinly slice remaining radishes crosswise. Toss radishes, celery leaves, parsley, lemon juice, and remaining anchovy mixture in a medium bowl. Season radish salad with kosher salt, pepper, and more lemon juice, if desired.
Cut steak off bone and slice 1/2" thick. Transfer meat to a platter, pour pan juices over, and sprinkle with sea salt. Serve alongside marrow bone, radish salad, and toast.

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