Name: Rib Eye with Bone Marrow and Radish Salad
Yield: 2 Servings
Ingredients: 1 2-pound bone-in rib eye, about 2 inches 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-inch piece marrow bone, split lengthwise; 6 radishes, preferably with tops; ½ cup celery leaves or 2 celery stalks, thinly sliced; ¼ cup parsley leaves; 1 tablespoon (or more) fresh lemon juice; Flaky sea salt (for serving); Slices of country-style bread, toasted (for serving)

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Gentl & Hyers

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

Recipe notes