I was introduced to roasted bone marrow a few years ago at a local French restaurant and have been enamored with it ever since. The only problem I have with roasted bone marrow is that it is incredibly hard to find, and when I do find it, it’s ain’t cheap. Even when I roast it myself, it’s pretty spendy. These bones you are about to see being roasted were $3.50 per marrow canoe. For me, it takes 3 or 4 of these to get my fill. Now imagine there are 4 or 6 or 8 people eating these. Do that math. Make sure to carry the 1 because for 8, at 4 bones a piece, that will cost over a hundo.
Back to the recipe. The title of this dish could simply be Roasted Bone Marrow. The strip steaks are just one of many great applications for this amazing wonder also known as meat butter or cowboy butter. If you are looking for a tutorial on how to cook steaks, this post is not the one for you, but don’t fret. I have plenty of steak recipes. Now let’s roast some bone marrow (and top some grilled steak with said marrow)
Roasted Bone Marrow Strip Steaks Ingredients:
- 6-12 bone marrow bones
- 4 Fresh garlic cloves (optional)
- 2 shallots (optional)
- Fresh thyme sprigs (optional)
- 1 soft sided baguette
- olive oil
As you can see from the above ingredients, all I really need for roasted bone marrow is the bones, salt and pepper, and a vehicle to get it to my mouth (steak or toasted bread). Heck, this stuff is so good, the pepper could be optional too. The rest of this is not necessary but does take it to another level:
Let’s start off with those bones. If you can’t find them at your local grocer, go talk to your butcher. We actually went to a BBQ joint here in St. Louis which is also a butcher, Beast BBQ and Butchery in St. Louis to get ours, but then found some in a local grocery store, but have not seen them since there. I don’t know if Beast BBQ and Butchery carries them all the time. Dad called ahead to get them. You may want to make a call before driving out there.
Let’s get a closer look at those bones:
Bone marrow bones are leg bones from the cow and can be cut in just about any length. These were about 5-6 inches long which is a good amount for a taste for one person. Not a serving. Just a taste. I need 3-4 for a serving. Lighter eaters might be good with 1-2.
Hit the marrow with the salt and pepper and then slice the cloves and shallots in half:
We’re not dicing or mincing the garlic and shallots, just slicing in half and then rubbing the exposed fresh garlic and shallot over the bone marrow:
One could rub the garlic, the shallot or both over each bone. I believe we did garlic or shallot on each, but not both. Do what you like. There are no wrong answers here.
Once the oils from the garlic and shallot have been imparted onto the marrow, top with a sprig of thyme:
Now some people drizzle olive oil over the top. I don’t find this necessary. That marrow is full of delicious fat and before long there will be plenty of oil on top (and on fire – more on that later).
I set my American Muscle Grill to medium high heat and simply placed the marrow canoes over the heat:
This being the first time I roasted bone marrow, I learned that it is better to place them in a cast iron pan like so:
Why? Well, this is why:
Since the bones are not perfectly symmetrical, they tend to lean to one side and that glorious fat oozes into the fire and boom, marrow canoes become giant match sticks:
They still came out great, but I spent a little too much time blowing out fires and repositioning bones so the grease didn’t drip into hot spots in the grill.
I cooked the bones at about 400 degrees at the grill grate until they looked like this. This will take about 10-15 minutes depending on the heat of the grill and the size of the bones:
Now that the roasted bone marrow is done, there are a couple options here, 1) take them off the grill and let them cool as the bones stay hot for quite a while, or 2) put them off to the side with no heat to keep them really warm. Be prepared to use gloves for option 2. I learned this lesson the hard way during my first attempt at these.
Now is the time to either throw some steaks on, or toast up some bread, or both:
Take a soft sided baguette and slice into inch thick slices and brush each side with vegetable oil and then toast on the grill:
But seriously, all roasted bone marrow needs is some salt and a means to get to ones mouth. Toasted bread is perfect for this. The crunch of the toast counters the goopiness of the marrow.
The steaks simply got a seared, rotated, seared, flipped, seared, rotated, seared and then done:
So now just spread the cowboy butter over the toasted bread for an amazing appetizer:
Or spread one over the top of a steak and slice it for a meal:
Here’s a bonus shot:
If you’ve read this far and are wondering about that knife, it is a KRVR and the prettiest one in my collection. What the guy does with the handles is on a Rembrandt level. And he can do just about anything for you. I dare you to challenge him.
So what is it like? Well, the consistency of bone marrow is a bit off putting. If you can handle raw oysters, roasted marrow is no problem. If raw oysters are too runny for you, then this will be the same. Spreading marrow on just about anything mitigates the issue. The toasted bread particularly because it gives it a nice crunch. It is so rich and delicious that it adds an amazing flavor to anything it touches. Drop some in soup. Put a bunch in a meat loaf. Top a burger with a dollop of marrow. About the only thing I wouldn’t put marrow on is dessert, but I’m sure someone way more culinarily intelligent than I could knock that out of the park.
If you have any questions or comments, feel free to leave them below or shoot me an email.
And nobody paid me for this post. Any products I mention in this post are simply products that I’m proud to own and you should own too.
Roasted Bone Marrow Strip Steaks
- 6-12 bone marrow bone
- 4 clove garlic optional
- 2 shallot optional
- fresh thyme optional
- 1 soft sided baguette
- olive oil
- Salt and pepper the bone marrow
- Then slice the shallots and garlic cloves in half and rub the shallot and garlic over the bone marrow
- Add a sprig of thyme and place in a cast iron pan and on a 400 degree grill
- Roast for 10-15 minutes until the marrow browns all the way around on the edges
- Remove from the heat and let cool
- Slice the bread and coat each side with vegetable oil
- Salt and pepper the steaks
- Toast the bread and grill the steaks
- Spread the marrow over the toasted bread and serve as an appetizer or spread over the steaks and slice for a meal