Print

Perfect Chophouse-Style Bone-In Ribeye with Bone Marrow Butter

chophouse-style bone-in ribeye bone marrow butter - featured image
Print Recipe

A rich and indulgent bone-in ribeye steak topped with a rustic bone marrow butter, delivering a juicy, tender steakhouse experience at home with simple ingredients and easy techniques.

Ingredients

Scale
  • 1 bone-in ribeye steak (1 to 1.5 inches thick, about 16–20 oz / 450–570 g)
  • 2–3 tablespoons bone marrow
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: a squeeze of lemon juice

Instructions

  1. Prepare the Bone Marrow Butter: Scoop the bone marrow from the bones and place it in a small mixing bowl. Add softened unsalted butter, minced garlic, and fresh thyme. Mash and blend everything until smooth and well combined. Season lightly with sea salt and black pepper. Set aside and chill slightly in the fridge while prepping the steak.
  2. Bring the Ribeye to Room Temperature: Remove the ribeye from the fridge about 30 minutes before cooking. Pat dry thoroughly with paper towels. Season generously on both sides with sea salt and freshly ground black pepper.
  3. Preheat Your Skillet: Place a cast iron skillet over medium-high heat and let it get very hot. Add olive oil and swirl to coat the bottom. The oil should shimmer but not smoke.
  4. Sear the Steak: Lay the ribeye carefully into the hot skillet. Cook without moving for 3-4 minutes until a deep golden crust forms. Flip and cook the other side for another 3-4 minutes for medium-rare (internal temperature about 130°F / 54°C). Use an instant-read thermometer for accuracy.
  5. Rest the Steak: Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes to let juices redistribute.
  6. Top with Bone Marrow Butter: While the steak rests, remove marrow butter from the fridge. Dollop generous spoonfuls over the warm steak to melt slowly.
  7. Serve and Enjoy: Slice against the grain if desired and serve immediately with your favorite sides.

Notes

Pat the steak dry thoroughly before seasoning to achieve a perfect crust. Resting the steak after cooking is crucial to keep it juicy. Use high heat for searing to get a golden crust. Blend marrow butter by hand for rustic texture. If butter is too firm at serving, soften with a quick 10-second microwave zap. Carryover cooking will raise internal temperature slightly while resting.

Nutrition

Keywords: bone-in ribeye, bone marrow butter, steak recipe, chophouse steak, grilled ribeye, compound butter, steakhouse style, easy steak recipe

Find it online: https://dahliadishes.com/perfect-chophouse-style-bone-in-ribeye-with-bone-marrow-butter-recipe-made-easy/