Dry-Aged Ribeye with Red Wine Bone Marrow Jus

Ingredients

• 3 steaks (approx. 14 oz each) Dry-aged ribeye steak (bone-in, about 1.5 inches thick)
• 2 lb Beef marrow bones, split lengthwise
• 2 cups Dry red wine (Cabernet Sauvignon or Merlot)
• 1 cup Beef stock
• 1 medium Shallot, finely minced
• 3 cloves Garlic cloves, smashed
• 3 tbsp Unsalted butter
• 4 sprigs Fresh thyme sprigs
• 1 lb Broccolini
• 2 tbsp Olive oil
• 1.5 tsp Kosher salt
• 1 tsp Black pepper, freshly cracked
• 1 tbsp Neutral oil (avocado or grapeseed)

Instructions

1. 1

   Preheat oven to 450°F. Arrange marrow bones cut-side up on a foil-lined sheet pan, season lightly with salt, and roast 15-18 minutes until marrow is soft and just bubbling. Scoop out half the marrow and reserve; leave the rest in the bones for serving.

2. 2

   While bones roast, heat a heavy cast-iron skillet over medium-high. Pat steaks dry, season generously with salt and pepper, and sear in neutral oil 4-5 minutes per side until deeply browned (internal temp ~120°F for medium-rare). Add butter, garlic, and thyme in the last 3 minutes, basting continuously. Transfer steaks to a board and rest 15 minutes.

3. 3

   In the same skillet, sauté shallot over medium heat 2 minutes until softened. Add red wine, scraping up fond, and simmer 20-25 minutes until reduced to about 1/2 cup.

4. 4

   Add beef stock and the reserved roasted marrow; simmer 10 more minutes until glossy and sauce-like. Whisk in any accumulated steak juices, season with salt and pepper, and keep warm.

5. 5

   Toss broccolini with olive oil, salt, and pepper. Char in a hot dry skillet or under the broiler 4-5 minutes, turning once, until blistered and tender-crisp.

6. 6

   To serve, plate each steak with charred broccolini and a roasted marrow bone. Spoon the red wine marrow jus over the steak and finish with cracked black pepper.