This classic French-inspired dish showcases premium rib steaks cooked to perfection and accompanied by luxurious bone marrow. The star of the show is the pan sauce, crafted from dry red wine, vinegar, and beef broth, finished with plenty of butter for a glossy, rich texture. The marrow is briefly poached to keep it creamy and luxurious, then nestled into the savory sauce. Its a sophisticated yet manageable meal perfect for date nights or special weekend dinners. The combination of tender beef, earthy marrow, and tangy wine sauce creates a harmonious balance of flavors that feels restaurant-quality. Serve with simple roasted potatoes or crusty bread to soak up every drop of the delicious sauce.
French Rib Steak With Marrow And Red Wine Sauce
Description
This classic French-inspired dish showcases premium rib steaks cooked to perfection and accompanied by luxurious bone marrow. The star of the show is the pan sauce, crafted from dry red wine, vinegar, and beef broth, finished with plenty of butter for a glossy, rich texture. The marrow is briefly poached to keep it creamy and luxurious, then nestled into the savory sauce. Its a sophisticated yet manageable meal perfect for date nights or special weekend dinners. The combination of tender beef, earthy marrow, and tangy wine sauce creates a harmonious balance of flavors that feels restaurant-quality. Serve with simple roasted potatoes or crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Cut the marrow crosswise into slices about 1/2 inch thick.
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Place the marrow pieces in a bowl and cover with cold water. Set aside for at least 10 minutes.
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Sprinkle the steaks on both sides generously with salt and pepper.
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Heat the oil in a heavy skillet large enough to hold both steaks over medium-high heat.
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Add the steaks to the skillet and cook for about 10 minutes, or until thoroughly browned on one side.
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Turn the steaks and continue cooking until thoroughly browned on the second side, about 5 minutes.
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Reduce heat and cook for about 5 minutes longer, turning the meat occasionally to ensure even cooking.
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Transfer the steaks to a warm platter and pour off all excess fat from the skillet.
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Add 1 tablespoon of butter to the skillet. When melted, add the shallots, red wine, vinegar, and sugar.
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Cook over relatively high heat, scraping up any browned bits from the bottom of the pan, until the liquid is almost completely reduced, about 12 minutes.
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Add the beef broth and any juices that have accumulated around the steaks on the platter.
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Cook for about 3 minutes, then swirl in the remaining 4 tablespoons of butter until the sauce is glossy and slightly thickened.
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Meanwhile, drain the pieces of marrow and put them in a small saucepan.
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Add cold water to cover the marrow and add salt to taste. Bring to a gentle simmer, but do not boil.
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Cook briefly, only until the marrow is barely heated through, to prevent it from melting into liquid fat.
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Using a slotted spoon, transfer the warm marrow pieces into the sauce or arrange them on the serving platter.
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Slice the steaks and serve immediately with the marrow and red wine sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 274.2kcal
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 6.7g34%
- Cholesterol 83.6mg28%
- Sodium 74.4mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.1g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the marrow. If the water boils, the marrow will melt and separate into fat, losing its creamy texture. Keep it at a gentle simmer.
For a richer sauce, you can deglaze the pan with a splash of cognac before adding the red wine.
If using pre-packaged marrow, ensure it is fresh and store in the refrigerator until ready to use.
Serve with crusty French bread to soak up the delicious sauce.
