Smoked bone marrow butter

If you like herbed butter and make it regularly, now is the time to take it a step further with this bone marrow butter. You can make it while smoking something else and then store it in the freezer or refrigerator.

It tastes delicious on a thick steak, roast potatoes or simply on toast. We even think you can make a thick burger even tastier with it.

This is bone marrow. When it is frozen, you can hardly distinguish the marrow in the bone from the bone itself. But when you heat it, it becomes as soft as butter. It then has a rich, nutty flavour that makes an excellent herbed butter.

Together with a thick tomahawk steak, we put a whole bulb of garlic and bone marrow on the grates to smoke. We will make the bone marrow butter when the steak is resting. When the garlic and bone marrow are soft, we remove them from the grates to cool.

Because the bone marrow and garlic are bursting with flavour, we keep the rest of the butter fairly simple. Just a handful of parsley and lemon zest go through the butter to make it a little fresher. It is helpful to remove the butter from the refrigerator when the bone marrow and garlic are smoking. This way, it softens, so it mixes better with the rest of the ingredients.

We made this bone marrow butter to serve with this beautiful steak. Butter and grilled meats always work well, but this bone marrow butter with a thick ribeye works really well.

You have enough bone marrow butter to store. Roll it in a piece of baking paper and freeze it. Then you could cut it into slices. Are you going to make this bone marrow butter? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 1 whole bulb of garlic
  • 2 pieces of bone marrow
  • Olive oil
  • Pepper and salt
  • 150 grams Butter
  • A handful of chopped parsley
  • Zest of 1 lemon


  1. Cut the head of the garlic bulb and fold a piece of aluminium foil to make a bed for the garlic and bone marrow pieces.
  2. Pour some olive oil over the garlic bulb and bone marrow. Then sprinkle salt and pepper over the olive oil.
  3. Smoke the bone marrow and garlic at an indirect temperature of 120 to 150ÂșC (248 to 302F). Check after about 45 minutes to an hour whether the garlic and the bone marrow are soft. If so, you may remove them from the grid.
  4. Allow the bone marrow to cool to the point where you can scoop the soft marrow out of the bone without burning yourself. Mix the marrow with the butter, parsley and lemon zest and mix well.
  5. Roll the bone marrow butter in a piece of baking paper and let it stiffen up in the fridge or freezer.

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