Rib Eye With Bone Marrow and Radish Salad

Name: Rib Eye With Bone Marrow and Radish Salad
Yield: 2 Servings
Ingredients: 1 (2-pound) bone-in rib eye, about 2" thick; Kosher salt, freshly ground pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 4 oil-packed anchovy fillets, finely chopped; 2 tablespoons coarsely chopped drained capers; 1 tablespoon olive oil; 1 (6–8" piece) marrow bone, split lengthwise; 6 radishes, preferably with tops; 1/2 cup celery leaves or 2 celery stalks, thinly sliced; 1/4 cup parsley leaves; 1 tablespoon (or more) fresh lemon juice; Flaky sea salt (for serving); Slices of country-style bread, toasted (for serving)

By Alison Roman

October 1, 2015

Image may contain Food Lunch Meal Dish Supper Dinner and Steak

Photo by Gentl & Hyers

Make sure the butcher cuts the marrow bone in half for you.

Recipe notes

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