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Michael Symon's Cowboy Ribeye with Marrow-naise and Fries

Michael Symon
Servings: 2
30 to 60 min

An Extreme Steak that is Massive and Mouth-Watering!

  • Ingredients
  • step-by-step directions
Michael Symon's Cowboy Ribeye with Marrow-naise and Fries
  • 2 4- inch Pieces Bone Marrow (cut in half lengthwise)
  • 1 Bone-in Cowboy Ribeye
  • Salt and Pepper
  • 1 Large Egg Yolk
  • 3 Cloves Garlic (minced to a paste)
  • 3 teaspoons Lemon Juice
  • 1/2 cup Olive Oil
  • French Fries
  • 2 tablespoon capers (chopped)
  • 1 bunch of parsley (chopped)
  • Heat the oven to 350 degrees F. Place the marrow bones cut side up in a roasting pan and season with salt and pepper. Place in the oven and roast until the marrow is tender when pierced with a knife or skewer, 15 to 20 minutes. Remove from the oven and set aside to cool just a bit.
  • Heat a grill or grill pan over medium high heat. Season the rib eye with salt and pepper and place on the grill. Cook turning often until cooked to medium rare, about 5 minutes per side. Set aside to rest.
  • Scrape the bone marrow out of the bones and set aside. In a bowl, combine the egg yolk, garlic, capers and lemon juice. Season with salt and whisk to combine. Whisk in the marrow until smooth. In a slow stream, whisk in the olive oil untilemulsified. Add chopped parsley and mix to combine. Taste for seasoning and set aside.
  • Slice the steak and serve with French fries and marrow-naise.
Similar categories: Dinner Courses & Meals
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