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Ingredients
  • 1 2-pound bone-in rib eye, about 2 inches thick
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 4 oil-packed anchovy fillets, finely chopped
  • 2 tablespoons coarsely chopped drained capers
  • 1 tablespoon olive oil
  • 1 6 to 8-inch piece marrow bone, split lengthwise
  • 6 radishes, preferably with tops
  • ½ cup celery leaves or 2 celery stalks, thinly sliced
  • ¼ cup parsley leaves
  • 1 tablespoon (or more) fresh lemon juice
  • Flaky sea salt (for serving)
  • Slices of country-style bread, toasted (for serving)
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