Flat iron with marrow butter.

Ren+Bos Flat Iron with Marrow Butter

Flat Iron Steak:

  • Ren + Bos Flat Iron Steak

  • Salt & Pepper

  • 1 tablespoon butter, oil, or cooking fat

  1. Pat the steak dry with a paper towel and season all sides as desired with salt and pepper.

  2. Heat a cast iron skillet over medium-high heat and add 1 tablespoon of butter.

  3. Cook the steak for 4-6 minutes before turning over and cook for an additional 3-4 minutes or until desired doneness. The internal temperature should be 125F for medium-rare, 135F for medium.

  4. Remove the steak from the pan and allow the steak to rest for at least 5-10 minutes before slicing and serving. Steak can also be cooked on a grill over medium to high heat, turning once and cooking until desired doneness is achieved.

Roasted Marrow Butter:

  • 2 Ren + Bos Marrow Bones

  • 6 oz unsalted butter, softened

  • Zest of 1 lemon

  • 5-6 cloves of roasted garlic, chopped

  • 1 shallot, roasted and minced

  • Salt and pepper to taste

  • Parsley for garnish

  1. Heat your grill or oven to 400F. Pat the marrow bones dry.

  2. Place the bones on a foil-lined baking sheet, cut side up. Roast for 20-25 minutes until bones are golden and marrow is softened but not melted. Remove from oven and allow to cool slightly.

  3. Roast the garlic and shallots in the oven or on the grill until softened.

  4. Allow the butter to sit at room temperature until softened.

  5. When the marrow bones have cooled slightly, scoop out the marrow with a spoon and chop it.

  6. Add the marrow to a bowl with the butter, zest of 1 lemon, chopped shallot, roasted garlic, a pinch of salt, and pepper as desired. Mix with a wooden spoon or spatula until combined.

  7. Reserve the marrow bones for serving if desired, and spoon or pipe the marrow butter into the bones. Top with chopped parsley.

Serve with Flat Iron Steak.