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YOOXICMAN's Bone Marrow Butter Steak | 모두의 레시피

Modu Recipes
YOOXICMAN

YOOXICMAN's Bone Marrow Butter Steak

Name: YOOXICMAN's Bone Marrow Butter Steak
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ribeye steak (Chateaubriand cut) 600g (thickness 4~5cm); beef bone marrow (marrow) 1kg; unsalted butter 200g; whole garlic 1 handful; olive oil as needed; lemon 1 piece; salt as needed; pepper as needed; potato 2 pieces

A dish that maximizes the flavor of ribeye steak by combining roasted bone marrow and garlic puree with a custom butter sauce

🙋 Recommended for

⭐ Those looking to impress at a special occasion with a high-end steak that delivers both stunning visuals and exceptional flavor
⭐ Anyone wanting to move beyond traditional steak taste and experience the deep, rich umami of beef bone marrow

60 min Difficulty Normal Meat & mains

Main ingredients 🥩

ribeye steakbone marrowunsalted butterwhole garliclemonpotato

Tags 🏷️

fine dining year-end dish home party

Source: YouTubeYOOXICMAN

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

ribeye steak (Chateaubriand cut) 600g (thickness 4~5cm)
beef bone marrow (marrow) 1kg
unsalted butter 200g
whole garlic 1 handful

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Recipe 🍳

Place the bone marrow on a tray and roast at 200 degrees Celsius for 15 minutes without salt or pepper.
In a pot, add whole garlic and olive oil, then simmer over low heat until the garlic becomes soft, creating garlic puree.
Let the unsalted butter sit at room temperature until soft, then mix in the roasted bone marrow.
Add 12 crushed garlic cloves, lemon zest, salt, and pepper, then vigorously stir for about 5 minutes until all ingredients are well combined, completing the custom butter.
Mash 2 boiled potatoes with a large spoonful of bone marrow butter, fill the hollowed-out bone marrow bones with the mixture, and bake at 200 degrees Celsius for 15 minutes until golden brown.
Tie the ribeye steak with kitchen twine to shape it into a uniform cylinder, then season with olive oil, salt, and pepper.
Sear the steak in a hot pan, then continuously pour melted custom butter over the meat to baste it.
Remove the steak when the internal temperature reaches 45 degrees Celsius, rest for 10 minutes, then plate with mashed potato.

Roast the bone marrow in the oven and extract the marrow; cook garlic in olive oil to make garlic puree.
Mix the roasted marrow, crushed garlic, lemon zest, salt, and pepper into softened butter to create the custom butter.
Season the ribeye steak and sear it in a pan, basting it continuously with the custom butter.
Rest the steak for 10 minutes, then serve alongside the roasted bone marrow potato gratin.

Cooking tips 💡

Always take the butter out of the refrigerator ahead of time to soften so it blends smoothly with the marrow and other ingredients without separating.
Use only the thin yellow outer layer of the lemon peel when grating the zest—this ensures a bright, refreshing aroma without bitterness.
Choose a thick, cylindrical ribeye steak of at least 4–5cm thickness for better visual appeal and superior juice retention after cooking.

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