Steak and Eggs with Roasted Bone Marrow

Name: Steak and Eggs with Roasted Bone Marrow
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 beef bone marrow, canoe cut; 2 sprigs fresh rosemary; 8 oz flap steak; Rosemary salt, to taste; Freshly ground black pepper, to taste; 1 tbsp cooking oil; 2 tbsp unsalted butter; 1 large egg

This steak and eggs breakfast combines pan-seared flap steak, a butter-basted egg, and roasted bone marrow for a rich, savory dish that brings restaurant technique to the home kitchen.

🌍American 🏷️Steak and eggs 🏷️Bone marrow 🏷️Flap steak 🏷️Breakfast Brunch

🏷️

🏷️Keto

-0:00

thatdudecancookonTikTok

Total

25 min

Servings

1

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 beef bone marrow, canoe cut
2 sprigs fresh rosemary
8 oz flap steak
Rosemary salt, to taste
Freshly ground black pepper, to taste
1 tbsp cooking oil
2 tbsp unsalted butter
1 large egg

8 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 400°F (200°C). Place the bone marrow on a baking sheet, top with fresh rosemary sprigs (you can tie them on with butcher's twine), and season with salt and pepper. Roast for about 20 minutes.
2
While the marrow roasts, generously season the flap steak on all sides with rosemary salt and freshly ground black pepper.
3
Heat cooking oil in a skillet over high heat. Carefully place the steak in the hot pan and sear for about 4 minutes without moving it to develop a good crust.
4
Flip the steak and sear the other side. Reduce the heat to low, add butter to the pan, and continuously spoon the melted butter over the steak (butter-baste) for a few minutes until cooked to your desired doneness.
5
Remove the steak from the pan and let it rest on a wire rack for at least 5-10 minutes.
6
In the same pan with the leftover butter and beef drippings, return to medium heat. Carefully crack an egg into the pan.
7
Cook the egg sunny-side up, basting the top with the pan drippings until the whites are set but the yolk is still runny, about 2 minutes.
8
Slice the rested steak against the grain. Arrange the steak slices on a plate, place the roasted bone marrow alongside, and top with the basted egg to serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Bring flap steak to room temperature 15 minutes before cooking to ensure even searing and edge-to-edge doneness.
Use a cast-iron or stainless steel skillet for the steak to develop a dark crust; nonstick pans don't reach the necessary heat.
Baste the egg continuously with foaming butter once the whites begin to set; tilt the pan and spoon butter over the yolk for a runny center.
Roast bone marrow cut-side up on a rimmed baking sheet; watch for the first sign of marrow rendering and remove immediately to avoid it becoming too soft.

Substitutions

Flap steak → hanger steak or skirt steak (similar lean cuts; adjust cooking time slightly based on thickness)
Unsalted butter → ghee or clarified butter (works equally well for basting and adds a nutty flavor)

Storage & make-ahead

This dish is best served immediately. Leftover steak and marrow can be refrigerated separately for 2–3 days and reheated gently; do not reheat the egg.

Equipment

cast-iron or stainless steel skillet · rimmed baking sheet · meat thermometer

Common Questions

What cut is flap steak and how should it be cooked?

Flap steak is a lean, flavorful cut best cooked quickly over high heat to medium-rare. It becomes tough if overcooked, so remove from heat at 130°F internal temperature.