Ingredients

• 1 bag beef marrow bones, canoe cut, thawed (2.25 lbs.)
• 4–6 oz. beef marrow (from roasted bones)
• 2–3 oz. unsalted butter, softened (optional, for texture adjustment)
• kosher salt, to taste

Method

Preheat oven to 450°F. Place thawed marrow bones cut-side up on a sheet pan. Roast until the marrow is softened and just beginning to brown and bubble, about 15–20 minutes.

Remove from oven and allow to cool until just warm but still soft.

Gently scoop the marrow from the bones into a bowl, avoiding any hardened or overly browned bits.

While still warm, mash the marrow until smooth. Add a small amount of softened butter (if using) and continue mashing just until combined. The goal is a dense, unified texture—not a whipped or airy mixture.

Season lightly with kosher salt to taste.

Transfer to a small mold or form into a compact dome or log. Refrigerate until firm.

To serve, place a cold portion directly onto hot steak just before serving so it melts gradually.

Storage

Refrigerate in an airtight container or wrapped tightly in plastic for up to 3–4 days. For best texture and flavor, keep portions pre-shaped (log or dome) so they can be sliced and used directly.

For longer storage, freeze in portioned pieces (wrapped or in a sealed container) for up to 2–3 months. Thaw in the refrigerator before use.

Serve directly from cold when placing on hot steak; do not reheat separately, as this will cause the fat to separate and lose structure.

Inspirations

• How to make Oven Roasted Bone Marrow (aka Beef Butter)