Bone Marrow-Basted Ribeye Steak
Recipe from Ronan Healy
This steakhouse-level ribeye recipe from Michelin-trained chef Ronan Healy borrows a trick from the grill: let the fat do the basting. A hard sear in the Titanium Always Pan® Pro builds the crust, then the Wonder Oven® Pro takes over, cooking on two levels at once. Marrow bones roast in the included air fryer basket, and the ribeye steak sits in the bake pan directly below. As the marrow renders, it drips through rosemary and thyme onto the steak, basting it the whole time it cooks. Finish with the soft marrow spooned on top and a pinch of flaky salt.
10 minutes, plus overnight
dry-brining
35 minutes
2
What You'll Need
Ingredient
One 24- to 28-ounce bone-in ribeye, about 2 inches thick
1 tablespoon plus 2 teaspoons Diamond Crystal kosher salt (or 1 tablespoon Morton)
2 teaspoons vegetable oil
Freshly ground black pepper
4 canoe-cut (halved lengthwise) beef marrow bones
6 rosemary sprigs
10 thyme sprigs
1 small head garlic, halved crosswise
Flaky sea salt
Directions
Step 1
Season the ribeye all over with the kosher salt, reserving a pinch for the marrow bones. Refrigerate, uncovered, overnight.
Step 2
About 30 to 45 minutes before cooking, remove the steak from the refrigerator. Preheat the Wonder Oven Pro to 400°F.
Step 3
Pat the steak dry and season with pepper. Season the marrow bones with the reserved salt.
Step 4
Arrange the marrow bones cut side down in the air fryer basket. Tuck the rosemary and thyme beneath and around the bones so the rendered fat drips through the herbs. Place the bake pan on the lower rack and the basket on the upper rack, directly above it, and roast for 5 to 8 minutes while you sear the steak.
Step 5
Heat the oil in the Titanium Always Pan Pro over medium-high heat until shimmering. Add the steak and sear until deeply browned, 2 to 3 minutes per side. Using tongs, hold the steak on its fat-cap edge until the fat begins to render, about 1 minute.
Step 6
Carefully pull out the bake pan and transfer the steak to it. Add the garlic cut side up and return the pan to the lower rack, directly beneath the marrow. Roast for 15 to 25 minutes, until an instant-read thermometer inserted in the thickest part of the steak reads 118° to 120°F for medium-rare.
Step 7
Transfer the steak to a cutting board and let rest for 8 to 10 minutes. Meanwhile, scrape the soft marrow from the bones and set aside. Spoon the rendered fat, herbs, garlic, and juices from the baking pan over the resting steak.
Step 8
Cut the meat from the bone and slice it thickly. Top with the marrow and sprinkle with flaky sea salt and pepper.
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Ronan Healy
Chef Ronan Healy is a Los Angeles–born chef whose career spans Michelin-starred kitchens, international touring, and bespoke private dining. After honing a technique-driven style at acclaimed restaurants including Mélisse, Sushi | Bar, Pasta | Bar, and ILIS in Brooklyn under Mads Refslund, he founded his own private chef company, cooking for recording artists including Halsey, as well as actors, athletes, and ultra-high-net-worth clients, in settings from private villas to tour buses and jets around the world. Now Culinary Director of The Georgian Hotel, where he previously served as Sous Chef during its reopening, Healy is reshaping the hotel's menus while honoring the property's history.
