There’s a certain kind of Easter that doesn’t come from pastel baskets or crowded brunch lines. It comes from the land. From the fire. From a table set with purpose.
This year, Kauboi Ranch brings that spirit home with the Easter Steakhouse Box, a curated spread built for those who believe a holiday meal should feel earned, shared and remembered.
Inside, you’ll find the featured ingredients you need to host an Easter dinner for eight:
- 4 tenderloin (filet mignon) steaks
- 2 ribeye steaks
- 3 lbs beef marrow bones, split for roasting
Easter Menu Idea:
- Appetizer: Baked Marrow Bones with Crostini
- Main Course: Butter-Basted Filet Mignon & Reverse-Seared Ribeye
- Side Dishes: Crispy Tallow Potatoes, Grilled Spring Asparagus & Green Salad
Start Strong: Baked Marrow Bones with Crostini
Grilled (or baked) bone marrow is as beloved in France as mozzarella sticks are in the United States. It’s rustic, rich, and quietly luxurious, the kind of dish you’ll find in Michelin-starred kitchens and countryside homes alike.
INGREDIENTS
- Split marrow bones (from your Kauboi Ranch box)
- Sea salt
- Fresh parsley
- Garlic (1–2 cloves)
- Lemon zest
- Toasted bread or crostini
INSTRUCTIONS
- Preheat oven to 450°F.
- Place marrow bones upright on a baking sheet (use foil or a roasting tray to stabilize).
- Roast for 15–20 minutes until marrow is soft, bubbling, and slightly caramelized on top.
- While roasting, make parsley gremolata:
- Finely chop parsley
- Add minced garlic, lemon zest, and a drizzle of olive oil
- Season lightly with salt
- Remove bones from oven, sprinkle with flaky sea salt, and top with gremolata.
- Serve immediately with toasted crostini.
HOW TO SERVE
Scoop the marrow onto bread, spread like butter, finish with a pinch of salt. Slow down. This is where the meal begins.
The Main Event: Filet Mignon & Ribeye
Two cuts. Two personalities. One fire.
Butter-Basted Filet Mignon
Tender, refined, and built for those who appreciate precision.
INSTRUCTIONS
- Bring steaks to room temperature. Pat dry and season generously with salt.
- Heat a cast iron skillet over high heat with a neutral oil or tallow.
- Sear filets 2–3 minutes per side until a deep crust forms.
- Reduce heat to medium, add:
- 2–3 tbsp butter
- Crushed garlic cloves
- Fresh rosemary
- Tilt the pan and baste continuously for 1–2 minutes.
- Remove from heat, finish with cracked black pepper, and rest for 5–10 minutes.
Result: A tender, buttery steak with herb-kissed depth.
Reverse-Seared Ribeye
Bold, marbled, and unapologetically rich—the cowboy’s cut.
INSTRUCTIONS
- Preheat oven to 250°F.
- Season ribeye with salt and place on a rack over a baking sheet.
- Cook until internal temp reaches 115–120°F (about 30–45 minutes).
- Remove and rest briefly.
- Heat cast iron skillet or grill until smoking hot.
- Sear 1–2 minutes per side to form a deep, caramelized crust.
Result: Perfectly rendered fat, edge-to-edge doneness, and a crust that speaks for itself.
Finish with Flavor: Whiskey Butter & Chimichurri
Because great beef deserves great company.
Whiskey Butter
- ½ cup softened butter
- 1–2 tbsp whiskey
- 1 tsp Dijon mustard
- Pinch of salt
Mix until smooth. Spoon over hot steaks and let it melt into every cut.
Chimichurri
- 1 cup parsley, finely chopped
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Salt & red pepper flakes to taste
Stir and let sit 10–15 minutes before serving.
The Supporting Cast
- Crispy Tallow Potatoes – golden, rich, and impossible to ignore
- Grilled Spring Asparagus – charred, bright, balanced
- Wild Greens Salad – sharp, fresh, necessary
Together, they round out a plate that doesn’t compete, it complements.
Why This Easter Matters
You could do brunch. You could do easy. Or, you could do something that feels like it belongs to you. The Kauboi Ranch Easter Steakhouse Box isn’t about excess. It’s about intention. Fewer ingredients. Better quality. Real connection. It’s about gathering eight people around a table and giving them something worth remembering.
