New York Strip with Roasted Bone Marrow Butter and Peppery Watercress

Steps

1. Step 1

   Take the steaks out of the fridge, pat them very dry with paper towels, and season all over with the kosher salt and black pepper. Leave them on a plate at room temperature while you roast the marrow.

   5 min

   • 2 New York strip steaks, 1 1/4 inches thick (about 14 oz each)
   • 1 1/2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Heat the oven to 450°F. Set the marrow bones cut side up on a foil-lined rimmed baking sheet and roast until the marrow is soft, glossy and bubbling at the edges but not melted away, 15 to 18 minutes. Let them cool for 5 minutes.

   18 min, hands-off · 450°F

   • 2 lb beef marrow bones, canoe-cut (split lengthwise)
3. Step 3

   Scoop the warm marrow out of the bones with a small spoon into a bowl; you should have about 1/3 cup. Mash it with a fork, then mash in the softened butter, shallot, parsley, lemon zest and flaky salt until it looks like a coarse, creamy paste. Scrape it onto a sheet of plastic wrap, roll into a log about 1 1/2 inches thick, and freeze 20 minutes to firm up.

   25 min

   • 2 lb beef marrow bones, canoe-cut (split lengthwise)
   • 8 tbsp unsalted butter
   • 1 small shallot
   • 2 tbsp flat-leaf parsley
   • 1 tsp lemon zest
   • 1/2 tsp flaky sea salt
4. Step 4

   Whisk the lemon juice, Dijon, salt and pepper in a large bowl, then whisk in the olive oil. Pile the watercress and red onion on top but don't toss yet — dress it just before serving.

   5 min

   • 5 oz watercress
   • 1/2 small red onion
   • 1 tbsp lemon juice
   • 2 tbsp extra-virgin olive oil
   • 1 tsp Dijon mustard
   • salt and black pepper
5. Step 5

   Heat a large cast-iron skillet over high heat until it just begins to smoke, about 4 minutes. Add the oil, swirl, and lay in the steaks away from you. Sear without moving for 3 minutes, until a deep brown crust forms, then flip and sear 2 minutes more. Stand the steaks on their fat edge with tongs for 1 minute to render it.

   10 min

   • 2 New York strip steaks, 1 1/4 inches thick (about 14 oz each)
   • 1 tbsp neutral oil, such as grapeseed or canola
6. Step 6

   Turn the heat to medium. Add the butter, thyme and garlic. Tilt the pan and spoon the foaming butter over the steaks continuously for 1 to 2 minutes, until an instant-read thermometer in the center reads 125°F for medium-rare (130°F for medium).

   2 min

   • 2 tbsp unsalted butter
   • 3 sprigs thyme
   • 2 cloves garlic
7. Step 7

   Move the steaks to a cutting board. Cut two thick coins of the marrow butter and set one on each steak. Rest 8 to 10 minutes, so the butter melts down over them and the juices settle.

   10 min, hands-off

8. Step 8

   Toss the salad with the dressing in its bowl. Slice the steaks against the grain into 1/2-inch strips, spoon the melted butter from the board back over the slices, and serve with the watercress alongside. Keep leftover marrow butter wrapped in the fridge for a week or the freezer for a month.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026