Dry-Aged Ribeye with Bone Marrow Butter

• 1.5 lb dry-aged bone-in ribeye
• 2 beef marrow bones
• 4 tbsp unsalted butter
• 4 sprig fresh thyme
• 3 clove garlic
• 2 tsp flaky sea salt
• 1 tsp coarse black pepper

Instructions

1. 1

   Roast the marrow bones at 450 degrees F until the marrow is soft and glistening, about 15 minutes, then scoop it out and mash with softened butter and a pinch of salt.

2. 2

   Season the ribeye generously with salt and pepper and let it come to room temperature.

3. 3

   Sear the steak in a screaming-hot cast-iron skillet 4 minutes per side until a deep crust forms.

4. 4

   Add butter, thyme and crushed garlic to the pan and baste the steak for 2 minutes.

5. 5

   Rest the steak 8 minutes on a warm board.

6. 6

   Slice off the bone, top with a generous dollop of bone marrow butter, and finish with flaky salt.