Steak and Eggs with Roasted Bone Marrow

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.

While the marrow roasts, generously season the flap steak on all sides with rosemary salt and freshly ground black pepper.

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.

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.

Remove the steak from the pan and let it rest on a wire rack for at least 5-10 minutes.

In the same pan with the leftover butter and beef drippings, return to medium heat. Carefully crack an egg into the pan.

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.

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.