Oven roasted steak with Japanese chimichurri, roasted bone marrow, and jammy eggs
Date night shouldn’t be a stressful thing, and it shouldn’t be either boring or too experimental either. As long as your date is ok with cilantro, this one is a surefire date pleaser that can be done strictly by the numbers.
Smoky, seared, perfectly medium rare steaks, a savory japanese inspired take on chimichurri, jammy eggs and a luxurious roasted and seared bone marrow will ensure a stress-free successful dinner that’s neither too heavy nor will result in a food coma.
I’ve done this steak a bunch of times now, at 200ºF, it takes 40 min on the steak total, and at 350ºF, it takes 20 minutes, both times are for a decent 1 1/2” higher end supermarket steak. If your oven goes that low and you have the time to spare, the 200ºF will produce a more evenly cooked steak, but to be really honest, I don’t think it’s always worth the extra time.
I like to get my steaks to 115ºF, which is a perfect medium rare after searing. Steaks don’t need to be rare if they are high quality, and can often be off-putting if you don’t know for sure that the other person likes their steaks rare. Medium rare is always a safer choice. If you’re cooking on 200ºF, near the end the steak tends to go up 1 degree per minute. A fast meat thermometer is your friend here, and they are cheap.
Sear your steaks 1 minute per side if using a stainless steel pan, and 30s per side if using cast iron. In both cases, use a liberal amount of high heat oil and allow the oil to get hot enough to just about start smoking. Turn on your exhaust fans, open some windows, and be ready to fan smoke away from your smoke detector. A splatter screen is highly recommended.
Boiling the eggs ahead of time and then storing them unpeeled in the fridge will make both cutting and peeling them much much easier.
Bone marrow is usually very easy to find at any major grocery store, but if they don’t have any out, ask the butcher shop for soup bones.
What do you need?
A high sided baking pan, a rack, and a cast iron or stainless steel skillet (or any skillet without a non stick coating). Things that will make your life easy and awesome: a cheap splatter screen and meat thermometer. Tiny spoons for the bone marrow would work great as well.
What do you serve it with?
Just what’s here.
Weeknight Date Night Oven Roasted Steak With Japanese Chimichurri, Roasted Bone Marrow, And Jammy Eggs Recipe
- 2 steaks of choice
- 2 marrow bones
- 1 garlic clove, crushed
- 1 tablespoon rice vinegar
- 2 tablespoons cilantro, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 4 eggs
1. Preheat your oven to 200ºF or 350ºF. Season your steaks on both sides and arrange on a foil lined baking tray. Place your bone marrow along side the steaks to roast, or do what I do, and place a rack over top to allow any excess fat to drip down and baste the steaks for you (this only works at 350ºF and if the bones are not frozen). Warm steaks in the oven – 40 minutes for 200ªF and 20 minutes for 350ºF. Use a meat thermometer to check it halfway through, every oven is different.
2. Combine garlic, rice vinegar, cilantro, sesame oil, and salt, and set aside. This amount makes what you see in the photos, so if you want a lot of sauce, double these amounts.
3. Bring a pot of water to the boil and cook your eggs for 7 minutes. Once done, plunge into an ice bath or under cold running water to stop the cooking. Set aside.
4. When your steaks hit 115ºF, remove from oven. Heat 2-3 tablespoons of oil in a skillet over high heat until the oil is smoking. Quickly sear the top and bottom of each marrow bone, then carefully sear each steak for 30 seconds per side (if using cast iron) or 1 minute per side (if using stainless).
5. Peel your eggs and cut in half, then slice your steaks against the grain and serve with chimichurri, jammy eggs, and roast bone marrow.