Ribeye & Roasted Bone Marrow

Steak is the quintessential "special occasion" meal. Create steakhouse-quality ribeye at home using high-grade, well-marbled ribeye and a scorching hot cast iron grill. The perfect seasoning? Flaky salt and freshly cracked black pepper.

Valentine’s Day is a fine excuse to momentarily forget our ever so fragile resolutions to eat better and exercise more, and indulge in decadent dishes without a smidgen of guilt.

On February 14th, it’s going to be an all day gastronomic feast for us at home, starting with a bowl of sinful seafood pasta.

For dinner, it’s always a good idea to go with a his/hers type of meal. Why? You both get to eat your favourite food with your favourite person in the world, and that’s two of the best things in life.

As you can tell, I can’t get enough of seafood. It’s no surprise that my ideal V-day dinner is salmon and vichyssoise. Don’t be intimidated by the fancy French name—it’s basically potato and leek soup. I like mine velvety smooth, served cool, with a touch of crème fraiche. I love salmon because it takes less than 5 minutes to prepare and eat, and exceptionally delicious food prepared in 5 minutes is a beautiful miracle that I am willing to share to frenzied working moms all over the world. Salmon is perfect with a zippy lemon truffle cream sauce that you can prepare in a breeze. I am not kidding you.

steak 1

For my partner-in-crime, it’s steak and greens. He has recently joined the paleo craze and has asked me in the nicest caveman voice he could muster to create a side dish that would approximate the creamy, carby satisfaction of eating mashed potatoes. I suggested bone marrow. Mr. Flintstone raised his club in approval.

steak 4


Ribeye with Roasted Bone Marrow

Roasted Bone Marrow


Bone marrow, ask butcher to cut bone marrow laterally
Flaky sea salt
Italian flat leaf parsley, sliced into thin ribbons


1.    Pre-heat oven to 450 degrees Fahrenheit.
2.    Season bone marrow with salt and freshly cracked black pepper.
3.    Roast bone marrow for 15 minutes. Watch carefully and do not let it melt.
4.    Garnish with parsley.
5.    Serve!




Ribeye steak or Greater Omaha Strip Steak, at least 1.5” thick.
Flaky sea salt


1.    Heat cast iron griddle (you can also use a heavy bottom pan with low sides) until smoking hot. You will know it’s hot enough if you can no longer put your hand over the cast iron griddle or if a droplet of water sizzles and evaporates in a nanosecond.
2.    Pat steak dry with paper towel. Moist steak will not brown properly. Season steak liberally with salt and freshly cracked black pepper.
3.    Grill one side of the steak until grill marks or brown crust forms, about 2 minutes. Flip gently. Grill the other side of the steak until grill marks form, about 45 seconds.  Steak should remain pink in the center (medium rare). Cook longer for medium steak.
4.    Transfer steak to a wire rack to rest.
5.    Serve!

Tags: february 2014, ribeye, steak, beef, bone marrow

Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.