I recently saw “Bone Marrow Butter” on a menu at Game, a fantastic restaurant in Louisville, Kentucky that specializes in exotic meats. Although I didn’t try the butter at the time, I knew that I had to make some. It may seem silly to go through the trouble of making this, but it is easier than you think and it takes your steak to the next level…it is heavenly.
I haven’t tried it on a burger, but I can only imagine…
Not only is the taste amazing, but bone marrow has many nutritional qualities as it is loaded with important microelements such as calcium, iron, phosphorous, zinc, selenium, magnesium and manganese.
Some other Cavegirl Cuisine recipes that you may enjoy:
Inside Out Mega Burgers!
Simple Grilled Bison Steaks
Curried Venison and and Pork Kebabs with Avocado Dipping Sauce
Homemade Bone Marrow Butter (or Ghee)
- 2 pounds of beef bones (soup bones ~ ask your butcher to cut them in 2-inch lengths)
- 3-5 cloves of garlic, peeled
- 5 tablespoons ghee or organic butter, softened (room temperature)
- 1 tablespoon oregano, chopped
- 1 tablespoon rosemary, choppped
- sea salt and ground pepper, to taste
- Soak bones in water and refrigerate for an hour.
- Preheat the oven to 400 degrees F.
- Place beef bones and garlic cloves in a large baking dish. Cook for 20 minutes. Remove bones and let cool for approximately 10-15 minutes. Insert a small knife (or even a chopstick), in the end of one of the bones. Swirl around where the marrow meets the bone and the marrow should slide right out. Do this with all of the bones.
- In a food processor, place the marrow and the remaining ingredients. Blend until smooth.
- On your countertop place a piece of plastic wrap. Spoon the butter onto the plastic. Wrap the end near you over the butter. Wrap the far end back toward you. Twist the sides until you form a little “sausage” (see picture above). Refrigerate and use when you are ready. NOTE: If this step is making your head spin, then just spoon it in a small lidded dish and call it a day!
- ** With the steak above, I used a grilling pan on the stove. I cut off a slice of the butter and melted it in the pan before cooking the steak. Then, when I removed the steak from the heat to allow it to rest, I placed another small butter slice on the steak and let it melt into the meat…AMAZING!!