Ribeye Steak with Bone Marrow Butter (Cast-Iron Carnivore Recipe)

A thick-cut ribeye seared in beef tallow and crowned with a rich roasted bone marrow compound butter — this is carnivore cooking at its most indulgent, and its most simple. Two ingredients carry the whole plate: beautifully marbled beef and its own marrow.

It’s one of the 20 recipes inside our Carnivore Cookbook, and we’re sharing this ribeye steak with bone marrow butter in full so you can taste the standard before you buy the book. Thirty minutes, one cast-iron pan, and no distractions from the meat.

Why this recipe works

Roasting the marrow first, then mashing it into softened butter, gives you a compound butter that melts into a glossy, beefy sauce the moment it hits the rested steak. The screaming-hot cast iron builds a deep crust while a 60-second tallow-and-butter baste carries that flavour into every fibre.

Ingredients

Steak & marrow

• 2 ribeye steaks (300 g each, 3 cm thick)
• 2 beef marrow bones (split lengthwise)
• 80 g unsalted butter, softened
• 1 tsp fine sea salt

For searing

• 1 tbsp beef tallow
• 1 tbsp butter (for basting)
• Flaky sea salt, to finish
• Extra butter pat, to serve

Optional garnish

• Seared bone marrow shard

Serves 2 · Prep 15 min · Cook 15 min · 820 kcal per serving

Instructions

1. Roast the marrow. Preheat oven to 220°C. Place split marrow bones cut-side up on a tray and roast for 12–15 minutes until marrow is soft, golden and just bubbling. Let cool slightly.
2. Make the compound butter. Scoop the warm roasted marrow into a bowl. Mash with the softened butter and a pinch of salt until smooth. Roll tightly in parchment into a log and chill until firm.
3. Sear the ribeye. Pat steaks very dry and salt generously. Heat cast iron until smoking, add tallow. Sear steaks 2–3 min per side for a deep crust, turning once. Stand on edges to render fat.
4. Baste and rest. Add butter to the pan, tilt and spoon foaming butter over the steaks for 60 seconds. Rest on a warm plate 6–8 minutes, then top each steak with a thick slice of marrow butter.

Carnivore tip

Rest the steak uncovered so the crust stays crisp; the residual heat melts the marrow butter into a rich, glossy sauce right on the plate.

Get the full Carnivore Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of meat-forward cooking built the same way — clear ingredients, exact temperatures, no filler. Grab the full Carnivore Cookbook below.