Bone Marrow Butter with Chives and Meyer Lemon

Recipe from the Tasting Table Test Kitchen

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.

Recipe from the Tasting Table Test Kitchen

Bone Marrow Butter With Chives And Meyer Lemon
5 from 35 ratings
Crank up your butter for the perfect steak with our Test Kitchen's bone marrow-enriched spread.
Prep Time
25
minutes
Cook Time
19
minutes
Servings
2
cups
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.
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