Here it is our ‘Black Garlic & Bone Marrow Butter’ in partnership with our mates from @westgoldnz butter.
Black Garlic Bone Marrow Butter
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves: Makes enough for 4 steaks
- Prep time: 10 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 25 minutes
- Serves: Makes enough for 4 steaks
- 1 Beef marrow bone
- 2 tbs Chopped black garlic
- 200 g ‘Westgold’ salted butter
- Flakey salt
- Cracked pepper
- Olive oil
- 4 Rump cap steaks (Pichana)
Pop your marrow bone into an oven proof dish and hit it with a pinch of flakey salt, crack of black pepper and olive oil. Roast it at 180C until golden approx 1hr.
Scoop out the marrow into the oven proof dish and discard the bone. Add two tablespoons of chopped black garlic, a pinch of flakey salt and a crack of black pepper to the pan also.
Add 200g of ‘Westgold’ salted butter to a blender or food processor and add the marrow, black garlic etc from the pan and blend it until smooth.
Cook your steak to you liking, we did med rare which is 4 mins on one side, 3 mins on the other side then 2 mins on the fat to render down the rump cap fat and make it crispy.
Set you steaks aside to rest for half the cooking time and hit it with a dolop of the butter. Once it’s rested I like to slice it up and transfer it to serving plate with another dollop of that bone marrow and black garlic butter.
Enjoy! You can keep any leftover butter in the fridge for another time or wack it on some sourdough toast in the morning!