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Rib Eye with Bone Marrow and Radish Salad



1 2-pound bone-in rib eye, about 2 inches thick

Kosher salt, freshly ground pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

4 oil-packed anchovy fillets, finely chopped

2 tablespoons coarsely chopped drained capers

1 tablespoon olive oil

1 6–8-inch piece marrow bone, split lengthwise

6 radishes, preferably with tops

½ cup celery leaves or 2 celery stalks, thinly sliced

¼ cup parsley leaves

1 tablespoon (or more) fresh lemon juice

Flaky sea salt (for serving)

Slices of country-style bread, toasted (for serving)


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

Preheat oven to 300°. 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° for rare, 5–8 minutes. Transfer steak to a cutting board and let rest. Increase oven temperature to 425°. ?

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.?

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.?

Cut steak off bone and slice ½" thick. Transfer meat to a platter, pour pan juices over, and sprinkle with sea salt. Serve alongside marrow bone, radish salad, and toast.