Black Garlic Bone Marrow Butter

Prep time: 10 minutes

Cook time: 1 hour 15 minutes

Serves: Makes enough for 4 steaks

Here it is our ‘Black Garlic & Bone Marrow Butter’ in partnership with our mates from @westgoldnz butter.

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  • 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)


  • 1)

    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. 

  • 2)

    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.

  • 3)

    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. 

  • 4)

    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.

  • 5)

    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. 

  • 6)

    Enjoy! You can keep any leftover butter in the fridge for another time or wack it on some sourdough toast in the morning! 

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