Reverse-Seared Ribeye Cap with Cannabis-Bone Marrow Butter, Charred Scallion Chimichurri, and Duck-Fat Fries

Reverse-Seared Ribeye Cap with Cannabis-Bone Marrow Butter, Charred Scallion Chimichurri, and Duck-Fat Fries

This is the steak that ruins every other steak for you forever. The ribeye cap (the most marbled, ridiculous part of the ribeye) gets dry-brined overnight, slow-roasted until the center is edge-to-edge perfect medium-rare, then blasted in a screaming-hot cast-iron skillet until the outside is basically beef candy. It’s basted the entire time with a compound butter made from roasted bone marrow and 24 mg of clean THC. Slice it thick, hit it with a neon-green charred scallion chimichurri, and serve with duck-fat fries that come out looking like they were forged in Mount Doom.

Serves 6 serious eaters  

Active time: 2½ hours | Total time: 30 hours + 10-day infusion  

Dosage: 24 mg THC per portion (144 mg total in the marrow butter)

Infusion (start 10 days ahead)  

Decarboxylation  

4.1 g cannabis flower testing 22 % THC  

240 °F, 40 minutes, cool in the oven.

Cannabis bone marrow butter (makes about 1½ cups, exactly 144 mg usable THC)  

1 lb beef marrow bones, roasted 25 minutes at 450 °F  

½ lb (2 sticks) highest-quality unsalted butter, softened  

4.1 g decarbed flower  

1 tsp sunflower lecithin granules  

1 tsp flaky sea salt

Scoop hot marrow into a blender with the butter, weed, lecithin, and salt. Blend smooth while hot. Pour into a mason jar, water-bath at 185 °F for exactly 2 hours, shaking every 20 minutes. Strain hot through cheesecloth + coffee filter. Chill solid, then whip fluffy. Keep cold until service.

Steak  

3–3½ lb ribeye cap (spinalis dorsi), rolled and tied into a perfect log  

2 tbsp kosher salt  

1 tbsp coarse black pepper  

Neutral oil for searing

Dry-brine uncovered on a rack in the fridge 24 hours.  

Low-roast at 225 °F to 125 °F internal (about 2 hours). Rest 20 minutes.  

Sear hard in ripping-hot cast iron 45–60 seconds per side, basting constantly with 2–3 tbsp of the marrow butter. Rest another 10 minutes.

Charred scallion chimichurri  

2 bunches scallions, charred black over open flame  

1½ cups parsley leaves  

½ cup cilantro  

4 cloves garlic  

1 Fresno chile, seeded  

¾ cup extra-virgin olive oil  

¼ cup red-wine vinegar  

Juice of 1 lime  

Salt and pepper

Blitz everything rough-chunky. Taste it—it should make you say bad words.

Duck-fat fries  

5 lb russet potatoes, cut into thick fries, soaked in cold water 1 hour  

1 qt rendered duck fat  

Kosher salt

Double-fry method: first at 300 °F until tender (5–6 minutes), drain and cool. Second at 375 °F in duck fat until stupid crispy (3–4 minutes). Hit with salt while screaming hot.

To serve  

Slice the cap into thick medallions against the grain. Spoon a generous dollop of the remaining cannabis marrow butter on each plate so it melts into a puddle. Top with chimichurri. Pile duck-fat fries on the side like you’re trying to start a fight.

24 mg THC per portion.  

Steak night just entered the hall of fame.