Truffle Butter-Basted Ribeye with Roasted Bone Marrow and Chimichurri
An indulgent keto masterpiece featuring a thick-cut, dry-aged ribeye seared to a perfect medium-rare in a brown butter emulsion with garlic and rosemary. It is served with a rich, roasted canoe-cut bone marrow and finished with a bright, herbaceous keto chimichurri that cuts through the decadence. Accompanied by charred, salt-flecked broccolini for a satisfying crunch.
Gluten-FreeHigh-ProteinKeto-FriendlyLow-Carb
Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2 servings
Ingredients
- •2 canoe-cut beef marrow bones
- •16 oz dry-aged ribeye steak, 1.5 inches thick
- •4 tbsp black truffle butter
- •4 garlic cloves, smashed
- •3 fresh rosemary sprigs
- •1 bunch broccolini, trimmed
- •1/2 cup extra virgin olive oil
- •1/4 cup red wine vinegar
- •1 cup flat-leaf parsley, finely chopped
- •2 tbsp fresh oregano, finely chopped
- •1 tsp red pepper flakes
- •Maldon sea salt and freshly cracked black pepper
Instructions
- 1Preheat oven to 450°F (230°C). Season the marrow bones generously with sea salt and roast on a parchment-lined sheet for 15-20 minutes until the marrow is bubbly and slightly golden.
- 2While marrow roasts, prepare the chimichurri by whisking together the olive oil, red wine vinegar, chopped parsley, oregano, red pepper flakes, and one minced garlic clove. Set aside to let flavors meld.
- 3Pat the ribeye completely dry with paper towels and season aggressively on all sides with salt and pepper. Allow the steak to sit at room temperature for at least 15 minutes to ensure an even cook.
- 4Heat a heavy cast-iron skillet over high heat until just starting to smoke. Add a splash of avocado oil and sear the steak for 3-4 minutes per side to develop a deep, mahogany crust.
- 5Reduce heat to medium-high. Add the truffle butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan and use a large spoon to continuously baste the steak with the foaming, aromatic butter for 3 minutes until an internal temperature of 130°F (54°C) is reached.
- 6Transfer the steak to a warm plate and let it rest for 10 minutes. Pour the remaining pan butter over the meat during the rest.
- 7In the same skillet, toss the broccolini in the residual steak drippings and truffle butter. Char over high heat for 4-5 minutes until the florets are slightly crisped and the stems are tender-crisp.
- 8Plate the sliced ribeye alongside the roasted bone marrow. Top the marrow and steak with a generous drizzle of chimichurri and serve with the charred broccolini.
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