Bone Marrow Butter with Chives and Meyer Lemon, the condiment for TT Culinary Institute Steak

Bone Marrow Butter with Chives and Meyer Lemon  

Recipe from the Tasting Table Test Kitchen 

| Recipes | Andy Baraghani
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

WHAT’S HOT

Sesame-Soy Surprise

How to make Jonathan Waxman's favorite sauce » tthearts1051 SHARES

The Best Berries Meet the Wine of Summer

Master preserver Kevin West combines raspberries and rosé » tthearts672 SHARES

To learn more, read "TT Culinary Institute: The Perfect Steak" in our National edition. See the other recipes in the story: Bone-in Rib Eye with Rosemary, Garlic and Thyme, Béarnaise Sauce and Green Peppercorn Sauce.

Bone Marrow Butter with Chives and Meyer Lemon

Yield: 2 cups

Prep Time: 25 minutes
Cook Time: 19 minutes
Total Time: 44 minutes

  • INGREDIENTS
  • 4 center-cut beef marrow bones, cut lengthwise by your butcher

    1 tablespoon plus 1½ cups softened unsalted butter

    3 tablespoons minced shallots

    2 tablespoons minced Meyer lemon (with skin on)

    2 tablespoons finely chopped chives

    2 tablespoons minced parsley

    ¼ teaspoon sea salt

    ⅛ teaspoon red pepper flakes

DIRECTIONS

1. Preheat oven to 350°. Place the bones on a baking sheet lined with aluminum foil and roast until marrow is just soft, about 15 minutes. Allow to cool.

2. Meanwhile, heat a skillet over medium heat. Melt 1 tablespoon of the butter, then add the shallots and cook, stirring with a wooden spoon, until softened, about 4 minutes. Transfer the shallots to the bowl of a standing mixer fitted with a whisk attachment.

3. Using a small spoon, remove the marrow from the bones and add to the mixer along with the remaining butter, Meyer lemon, chives, parsley, salt and red pepper flakes. Whip on medium-high speed until the butter is incorporated and fluffy.

4. Using a rubber spatula, mound the butter onto a piece of parchment paper and roll it to form a cylinder. Twist the ends of the cylinder like a party favor, then chill until firm, about 1 hour. To serve, slice the butter into rounds and place a round on top of a steak to melt.

  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join