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Oven to 70°C. Salt the steaks just before they hit the pan.
Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins.
Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce.
In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent.
Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan.
Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low.
Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in.
Taste, salt, serve.