Double Rr Ranch Ribeye Recipe

Bring steaks to temperature

Remove ribeyes from refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Season both sides liberally with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot, about 6–8 minutes. Add neutral oil and swirl to coat.

Place ribeyes in the pan, away from you, and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3 minutes.

Reduce heat to medium-high, add unsalted butter and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steaks (basting) for 1–2 minutes to develop flavor and finish cooking to desired doneness (use instant-read thermometer: 125°F/52°C for medium-rare, 130–135°F/54–57°C for medium).

Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil for easy cleanup.

Arrange split marrow bones cut-side up on the prepared sheet. Sprinkle each with fine sea salt and freshly ground black pepper.

Roast in the preheated oven for 12–18 minutes until marrow is soft and just begins to bubble but not completely melt away. Timing depends on bone size; look for a silky, spoonable texture.

Remove from oven and immediately sprinkle with chopped parsley. Serve hot with lemon wedges on the side to squeeze over marrow.

If tallow is solid, gently warm until liquid but not smoking. Keep warm or at lukewarm temperature so it remains pourable.

In a medium bowl combine finely chopped parsley, chopped oregano, minced garlic, red wine vinegar, crushed red pepper flakes, lemon zest (if using), salt and pepper.

Slowly whisk warm melted tallow into the herb mixture until combined. Taste and adjust salt, vinegar or heat. Let the chimichurri sit at room temperature for at least 15 minutes to let flavors marry; if made ahead chill briefly and bring to room temperature before serving so tallow is not fully solidified.

Reserve 2–3 tablespoons of chimichurri to brush the finished steaks. Serve the remainder in a small bowl alongside the steak for diners to spoon over slices.

Slice rested ribeyes against the grain into thick slices and arrange on warmed plates.

Brush the cut steaks lightly with reserved chimichurri and sprinkle with a pinch of coarse sea salt. Add a marrow bone to each plate and spoon a small amount of the hot roasted marrow over the steak if desired.

Garnish with microgreens or chopped parsley and serve additional chimichurri and lemon wedges on the side.