Bone-In Spice Rub Rib Eye with Butter Bone Marrow and a Tabbouleh Salad Garnish

Bone-In Spice Rub Rib Eye with Butter Bone Marrow and a Tabbouleh Salad Garnish

Bone-In Spice Rub Rib Eye with Butter Bone Marrow and a Tabbouleh Salad Garnish

Recipe Credits

Chef Matt King, Smith & Wollensky
Prep time:
Cooking time:
Total time:


  • Bone Marrow Butter
  • 15 pounds marrow bones
  • 2 tablespoons harissa paste
  • 2 tablespoons kosher salt
  • 4 ounces butter, unsalted, softened
  • 1 tablespoon roasted garlic puree
  • Tabbouleh
  • 1/2 cup black quinoa
  • 1 cup tomatoes, skinned, seeded, small dice
  • 1/2 cup parsley, fresh, chopped
  • 1/2 cup mint, fresh, chiffonade
  • 1/2 cup red onion, small dice
  • 1/2 tablespoon garlic, fresh, chopped
  • 2 tablespoons lemon juice, fresh
  • 1/4 cup lemon zest, fresh
  • salt and black pepper to taste
  • Harissa Ketchup
  • 1/4 cup harissa paste
  • 1/2 cup ketchup
  • 1 tablespoon cilantro, fresh, chopped
  • Moroccan Spice Rub
  • 1/4 cup whole coriander seeds
  • 2 tablespoons allspice
  • 1 tablespoon whole cloves
  • 1 tablespoon light brown sugar
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons kosher salt
  • Long Bone Rib Eye
  • 4 rib eye steaks, long bone or boneless
  • Moroccan Spice Rub


Bone Marrow Butter
  1. Have your butcher cut marrow bones in half lengthwise or into smaller pieces.
  2. Soak the marrow bones overnight in lightly salted water.
  3. Place the drained marrow bones in a pan with 1-inch of water; cover with foil and roast at 325°F for 20 minutes. (The marrow should not be melted; just slightly congealed.) Cool.
  4. Remove the marrow from the bones. (You should have 1½ lb. of roasted marrow.)
  5. In a mixer bowl fitted with a paddle attachment, combine roasted marrow, harissa paste, salt, Plugrá Butter and roasted garlic and mix until blended. Taste and adjust seasonings.
  1. Cook the black quinoa in boiling salted water until tender and grains open up. Cool under running cold water; drain thoroughly.
  2. Transfer drained quinoa to a bowl; add tomatoes, parsley, mint, red onion, garlic, lemon juice and lemon zest and stir to blend. Season to taste with salt and black pepper; chill.
Harissa Ketchup
  1. Combine harissa paste, ketchup and cilantro in bowl and whisk to blend.
Moroccan Spice
  1. Toast the coriander seeds, allspice and cloves over low heat in a sauté pan until fragrant and toasted; cool.
  2. Grind toasted spices in a spice grinder.
  3. Combine with brown sugar, black pepper and salt and stir to blend.
Long Bone Rib Eye
  1. Rub rib eye steaks evenly with Moroccan spice rub.
  2. Broil or grill steaks to desired doneness. Let steaks rest for 5 minutes.
  3. Top steaks with marrow butter and serve accompanied with tabouleh and harissa ketchup.


  • Ask your butcher for the long bone cut. If these aren’t available or you want a smaller option, a standard rib eye will do.
  • If you opt out of the bone marrow component of the butter simply combine all of the other ingredients according to the directions. You will want to use a bit less salt to compensate, as well.
  • Harissa paste is a spicy paste made with peppers traditionally found in Middle Eastern dishes. It comes in a tube and can be found in specialty food stores.
  • The Moroccan spice blend in this dish is fantastic. Another simpler and less costly option would be to buy a pre-made blend at the store. There are several great options available at your local grocery store.

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