Rib Steak With Marrow and Red-Wine Sauce

• 1/4 pound marrow from beef bones
• 2 rib steaks, about 1 1/2 pounds total
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon corn, peanut or vegetable oil
• 5 tablespoons butter
• 3 tablespoons finely chopped shallots
• 1 1/2 cups dry red wine
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon sugar
• 1/2 cup fresh or canned beef broth

1. Cut the marrow crosswise into slices half an inch thick.
2. Put the pieces in a bowl and add cold water to cover.
3. Set aside for 10 minutes or longer.
4. Sprinkle the meat on both sides with salt and pepper.
5. Heat the oil in a heavy skillet large enough to hold both steaks.
6. Add the steaks and cook about 10 minutes or until thoroughly browned and seared on one side.
7. Turn and continue cooking until thoroughly browned and seared, about 5 minutes.
8. Cook about 5 minutes longer, turning the meat occasionally.
9. Transfer the steaks to a warm platter and pour off all fat from the skillet.
10. Add 1 tablespoon of butter to the skillet and when it melts, add the shallots, wine, vinegar and sugar.
11. Cook over relatively high heat until the liquid is almost completely reduced, about 12 minutes.
12. Add the broth and any juices that may have accumulated around the steaks.
13. Cook about 3 minutes and swirl in the remaining 4 tablespoons of butter.
14. Meanwhile, drain the pieces of marrow and put them in a saucepan.
15. Add cold water to cover and salt to taste.
16. Bring to a simmer but do not boil.
17. Cook as briefly as possible, only until the marrow is barely heated.
18. If the marrow cooks longer it will turn into liquid fat.
19. Using a slotted spoon, transfer the marrow pieces to the sauce.
20. Slice the steaks and serve with the marrow sauce on the side.

total, salt, freshly ground pepper, corn, butter, shallots, red wine, redwine vinegar, sugar, beef broth

Taken from cooking.nytimes.com/recipes/2895 (may not work)