10 oz. Ribeye Steak, boneless
2 oz. Shallots, chopped fine
½ C Bordeaux Wine
1 C Demi-Glace (or 4 C Beef Broth)
3 oz. Bone Marrow
1 clove garlic, peeled
2 sprigs Thyme
1 ea. Bay Leaf
6 ea. Black Peppercorns, whole
3 Tbl Butter, unsalted
1 Tbl Canola Oil
Salt to taste
Black Pepper to taste
Pat dry Ribeye steak and season well on both sides with salt and pepper. Leave to at room temperature for up to 4 hours to allow for seasoning to dry brine.
If the bone marrow is inside the round bones, gently push the marrow out and slice into 1 “pieces. In a small pot of simmering salted water, poach the bone marrow for 5 minutes. Remove and set aside to chill, then cut into small cubes. Keep cold until later sauce making.
In another small sauce pot, melt 1 Tbl of the butter over low heat and add the shallots to soften without browning for about 2 minutes, then pour in the Bordeaux wine, add bay leaf, thyme, whole black peppercorns and simmer until the wine concentrates down to a syrup. Then add in the Demi-glace and bring to a simmer for 5 minutes until the flavor is concentrated and the consistency is rich and thickened. Season to taste with salt and ground black pepper then strain through fine mesh. While the sauce is still hot, add in the marrow and stir to heat through.
Place steak on a rack into a low 250°F oven to slowly cook to 120°F internal temperature for medium rare. Heat up a cast iron pan over medium high and add a tablespoon of canola oil and sear the steak one side until browned about 30 seconds then turn over to brown the other side while adding in the remaining 2 Tbl of butter, garlic clove and 1 of the thyme sprigs. Spoon baste the browning butter over the top of the steak until evenly browned. Place steak on serving plate and ladle the Bordelaise sauce with marrow around.
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