Rib Eye With Bone Marrow and Radish Salad

A luxurious steakhouse-style dish featuring a perfectly cooked bone-in rib eye served with roasted bone marrow and a fresh radish salad. The combination of rich meat, decadent marrow, and bright, crisp vegetables creates a restaurant-worthy meal.

4 servings

2 hr 52 min

Published October 4, 2025

Ingredients

•1 piece bone-in rib eye
•1 to taste kosher salt and pepper
•2 tablespoons vegetable oil
•2 tablespoons unsalted butter
•4 fillets anchovy fillets
•2 tablespoons capers
•1 tablespoon olive oil
•1 piece marrow bone
•6 whole radishes
•½ cup celery leaves
•¼ cup parsley leaves
•1 tablespoon lemon juice
•1 to taste flaky sea salt
•4 slices country-style bread
•4 slices toasted bread

Cooking Instructions

1.
Season steak with kosher salt and pepper. Let sit at room temperature 2 hours, or chill up to 12 hours.
120 min
2.
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.
25 min
3.
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.
12 min
4.
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.
10 min
5.
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.
5 min

Ingredients

•1 piece bone-in rib eye

•1 to taste kosher salt and pepper

•2 tablespoons vegetable oil

•2 tablespoons unsalted butter

•4 fillets anchovy fillets

•2 tablespoons capers

•1 tablespoon olive oil

•1 piece marrow bone

•6 whole radishes

•½ cup celery leaves

•¼ cup parsley leaves

•1 tablespoon lemon juice

•1 to taste flaky sea salt

•4 slices country-style bread

•4 slices toasted bread

Cooking Instructions

Season steak with kosher salt and pepper. Let sit at room temperature 2 hours, or chill up to 12 hours.

120 min

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.

25 min

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.

12 min

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.

10 min

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.

5 min