Step 1: Preheat oven to 120°C (250°F). Pat the Halal ribeye steak completely dry with paper towels. Season generously with salt on all sides. Place the steak on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of the steak.

Step 2: Roast the steak in the oven for 10-15 minutes, or until the internal temperature reaches 49°C (120°F) for medium-rare. Remove from oven and let rest on the rack for 5 minutes.

Step 3: While steak rests, dice the beef bone marrow into small pieces. Heat a cast-iron skillet over high heat until smoking hot (2-3 minutes). Add the ghee and bone marrow pieces to the skillet. Reduce heat to medium-high.

Step 4: Carefully place the steak in the hot skillet. Sear for 1 minute without moving it to form a crust. Flip the steak. Add any rendered bone marrow fat from the skillet to basting. Continue searing for 1-2 minutes, spooning the melted ghee and bone marrow fat over the steak repeatedly.

Step 5: Flip the steak again and repeat basting for another 1-2 minutes until a deep, even crust forms on both sides and the internal temperature reaches 54°C (130°F).