Espresso-Ancho Strip Steak with Bone Marrow Butter Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly ground espresso beans rather than instant coffee. The grind should be fine, like table salt, to ensure it adheres to the steak and doesn't burn.

Ancho chili powder is made from dried poblano peppers and has a mild, smoky heat; if you prefer more spice, add a pinch of cayenne or chipotle powder to the rub.

Let the steak rest for at least 3 minutes after cooking, but no more than 10, so it stays warm. Slice against the grain for maximum tenderness.

For a more intense marrow flavor, spread the butter on the steak just before serving, letting it melt naturally. If you have leftover marrow butter, it can be refrigerated and used on other steaks or vegetables.

Variations

• Spicy Chipotle Rub: Replace the ancho chili powder with chipotle chili powder for a smokier, spicier crust. Add a pinch of cayenne pepper for extra heat. The chipotle's smoky notes pair well with the espresso and brown sugar.
• Herb-Infused Butter: Mix the bone marrow butter with fresh thyme, rosemary, or chives instead of parsley. Add a clove of minced garlic to the butter for a savory kick. This variation adds an aromatic layer to the finished steak.
• Grilled Version: Preheat a grill to high heat (about 500°F). Grill the rubbed steak for 3-4 minutes per side for medium-rare, until the internal temperature reaches 130°F (54°C). Let rest and top with the marrow butter as directed.
• Reverse Sear: For an even more even cook, start the steak in a 275°F oven until it reaches 120°F (49°C) internal, then sear in a hot skillet for 1-2 minutes per side. This method yields a perfect pink center with a crisp crust.

Storage and make-ahead

Fridge

Store leftover steak and marrow butter separately in airtight containers. Steak keeps for up to 3 days; butter for up to 1 week. Reheat gently.

Freezer

Wrap leftover steak tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat sliced steak in a skillet over medium heat with a little butter until warm. Avoid overcooking to keep it tender.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm it gently in a skillet over medium heat with a little butter. Avoid microwaving, as it can toughen the meat. The marrow butter can be refrigerated separately for up to a week.

The rub can be mixed up to 3 days ahead and stored in an airtight container. The bone marrow butter can be made up to 2 days ahead and refrigerated; let it soften before using. The steak can be rubbed up to 4 hours before cooking, but keep it refrigerated and let it sit at room temperature for 30 minutes before searing.

Serving ideas

Serve the sliced steak on a warm platter, spooning any melted marrow butter over the top. This dish pairs beautifully with roasted potatoes, grilled asparagus, or a crisp green salad.

The rich, savory flavors also complement a bold red wine, such as a Cabernet Sauvignon or Malbec. For a complete steakhouse experience, add a side of creamed spinach or garlic mushrooms.

The bone marrow butter is the star here, so don't skimp on it. Let it melt generously over the hot steak slices, and provide extra on the side for those who want more.

A sprinkle of flaky sea salt just before serving enhances the flavors and adds a pleasant crunch. This recipe is perfect for a special occasion or a cozy dinner for two.

Frequently asked questions

Recipe card

Espresso-Ancho Strip Steak with Bone Marrow Butter

Prep 10 minCook 10 minRest 5 minTotal 25 minServes 2

Ingredients

• 1 lb New York strip steak, 1 1/2 inches thick
• 1 tbsp finely ground espresso
• 1 tbsp ancho chili powder
• 1 tsp brown sugar
• 1 tbsp kosher salt
• 2 oz roasted bone marrow
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, finely chopped
• flaky sea salt, for serving

Instructions

1. Pat the steak dry with paper towels. In a small bowl, stir together the espresso, ancho chili powder, brown sugar, and kosher salt. Press the rub evenly onto both sides of the steak, coating all surfaces. In another bowl, mash the roasted bone marrow with the softened butter and parsley until well combined. Set both aside.
2. Heat a cast-iron skillet over high heat until it reaches 485°F (250°C). Place the steak in the dry skillet and sear for 3.5 minutes without moving it. Flip and sear the other side for 3.5 minutes more, until a dark crust forms and the internal temperature reaches 130°F (54°C) for medium-rare. Transfer the steak to a cutting board and let it rest for at least 3 minutes.
3. Slice the rested steak against the grain into thick strips. Arrange the slices on a warm platter and top with the bone marrow butter, letting it melt over the hot meat. Sprinkle with flaky sea salt and serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

780

Protein

52 g

Carbohydrates

6 g

Fat

58 g

Automatic estimate from the ingredient list, not laboratory-verified.