No.6
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Texas bone marrow butter, often used as a "Cowboy butter," is a rich compound butter made by blending roasted, soft bone marrow with unsalted butter, garlic, herbs (parsley, thyme), lemon juice, and spices like smoked paprika or cayenne. It is typically served melted over hot, rested steaks to enhance flavor with intense umami and smoky notes.
Key Components and Preparation
Bone Marrow: Extracted from roasted canoe-cut bones, ideally soaked in salt water beforehand to clean, then roasted until soft and bubbly.
Compound Mixture: The marrow is blended with softened butter, minced garlic (or roasted garlic), herbs, lemon juice, Dijon mustard, and spices (smoked paprika, chili flakes, thyme).
Serving Technique: The mixture is usually formed into a log, chilled, and then slices are placed on top of a hot steak to melt, or used to baste (arroser) the steak in the pan.
Common Ingredient Ratios (Per 1 Stick Butter)
Butter: 1 stick (8 tablespoons/113g), unsalted and softened.
Marrow: 2-4 canoe-cut bones.
Flavorings: 4-5 garlic cloves, 1 tbsp Dijon, lemon juice, 2 tbsp parsley, and smoked paprika.
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