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Bone Marrow Butter with Chives and Meyer Lemon

Recipe from the Tasting Table Test Kitchen
1 Reviews
100% would make again
Bone Marrow Butter with Chives and Meyer Lemon, the condiment for TT Culinary Institute Steak

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

Recipe from the Tasting Table Test Kitchen

Yield: 2 cups

Prep Time: 25 minutes

Cook Time: 19 minutes

Total Time: 44 minutes


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


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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