Name: Steak with Bone Marrow Butter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 pieces Canoe-cut beef marrow bones; 4 steaks Ribeye steaks (12 oz each); 0.5 cup Unsalted butter, softened; 2 cloves Garlic cloves, minced; 1 tbsp Fresh parsley, finely chopped; 1 tsp Fresh thyme, leaves removed; 2 tsp Kosher salt; 1 tsp Freshly cracked black pepper; 2 tbsp Grapeseed or vegetable oil

Meat

Steak with Bone Marrow Butter

Indulge in the ultimate steakhouse experience with this perfectly seared ribeye, topped with a velvety compound butter made from roasted bone marrow and fresh herbs. The rich, umami-packed marrow melts into the hot steak, creating a sauce that is truly transcendental and decadent.

Prep

20m

Cook

40m

Serves

Calories

850kcal

Qty	Ingredient
4 pieces 800 g	Canoe-cut beef marrow bones
4 steaks 1360 g	Ribeye steaks (12 oz each)
0.5 cup 113 g	Unsalted butter, softened
2 cloves 10 g	Garlic cloves, minced
1 tbsp 4 g	Fresh parsley, finely chopped
1 tsp 1 g	Fresh thyme, leaves removed
2 tsp 12 g	Kosher salt
1 tsp 2 g	Freshly cracked black pepper
2 tbsp 30 ml	Grapeseed or vegetable oil

2 Method

Step 1. Preheat your oven to 450°F (230°C). Place the marrow bones on a parchment-lined baking sheet, cut side up, and sprinkle lightly with salt.

Step 2. Roast the marrow bones for 15-20 minutes until the marrow is bubbling and soft but not completely melted away. Let them cool slightly.

Step 3. While the bones roast, remove your steaks from the refrigerator to let them come to room temperature. Pat them completely dry with paper towels.

Step 4. Scoop the warm marrow out of the bones into a medium bowl. Combine with the softened butter, minced garlic, parsley, and thyme. Mix until smooth, then roll into a log using plastic wrap and refrigerate until firm.

Step 5. Season the steaks generously on all sides with kosher salt and black pepper.

Step 6. Heat the oil in a large cast-iron skillet over high heat until it begins to smoke slightly.

Step 7. Sear the steaks for 3-4 minutes per side for medium-rare, or until they reach an internal temperature of 130°F (54°C).

Step 8. Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes.

Step 9. Slice the bone marrow butter into rounds. Place a generous disc of butter on each hot steak, allowing it to melt into a rich sauce before serving.

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Ensure the steaks are dry before searing to achieve a deep, caramelized crust.
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Don't over-roast the bones; if you cook them too long, the marrow will turn into liquid oil.
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Use a cast-iron skillet for the best heat retention and even browning.
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The bone marrow butter can be made up to three days in advance and kept in the fridge.

? FAQ

What is a canoe-cut marrow bone?

A canoe-cut bone is split lengthwise, exposing the marrow along the full length of the bone, making it much easier to scoop out after roasting.

Can I use other cuts of steak?

Absolutely. While ribeye is traditional for its fat content, New York strip or filet mignon also work beautifully with this rich butter.

What should I do with the leftover butter?

It's fantastic on roasted vegetables, tossed into hot pasta, or spread on toasted sourdough bread.

Why do I need to let the steak rest?

Resting allows the muscle fibers to relax and the juices to redistribute, ensuring the steak stays moist when you cut into it.

Statement

Steak with Bone Marrow Butter

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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