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
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 25 minutes
- Serves: Makes enough for 4 steaks
Ingredients
- 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)
Method
- 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!