Sirloin Steak with Smoked Bone Marrow Butter
Steak Night, Upgraded – Sirloin Steaks with Smoked Bone Marrow Butter
For those who’ve never sampled the delights of the wibbly-wobbly marrow from the centre of a cow’s femur, the time has come. And for those who have - well, you already know how rich, satisfying and delicious this ingredient can be.
Here, the bone marrow is salted and smoked in-house over beechwood chips, then gently roasted to release its molten core. It’s scooped and beaten into glorious Yorkshire butter, along with confit garlic, fresh tarragon, chervil and banana shallots steeped in white wine vinegar. A touch of cracked black pepper and salt rounds things off. The result? A deeply savoury butter that’s punchy, balanced, and packed with flavour.
What to pair it with? The answer’s been staring us in the face all along: beef. Specifically, two sirloin steaks - each one a perfect candidate for a quick sear over coals or in a hot pan. Cook them medium-rare, rest, then crown each with a disc of smoked bone marrow butter. As it melts, it glosses the steak, pooling underneath, transforming into a kind of ready-made sauce. Pure joy.
Serve with frites, grilled asparagus and a sharply dressed green salad. And if you’re that way inclined, something red and expensive to drink. Other options are available - but they might not be quite as good.
Original: $33.57
-70%$33.57
$10.07More Images
Sirloin Steak with Smoked Bone Marrow Butter
Steak Night, Upgraded – Sirloin Steaks with Smoked Bone Marrow Butter
For those who’ve never sampled the delights of the wibbly-wobbly marrow from the centre of a cow’s femur, the time has come. And for those who have - well, you already know how rich, satisfying and delicious this ingredient can be.
Here, the bone marrow is salted and smoked in-house over beechwood chips, then gently roasted to release its molten core. It’s scooped and beaten into glorious Yorkshire butter, along with confit garlic, fresh tarragon, chervil and banana shallots steeped in white wine vinegar. A touch of cracked black pepper and salt rounds things off. The result? A deeply savoury butter that’s punchy, balanced, and packed with flavour.
What to pair it with? The answer’s been staring us in the face all along: beef. Specifically, two sirloin steaks - each one a perfect candidate for a quick sear over coals or in a hot pan. Cook them medium-rare, rest, then crown each with a disc of smoked bone marrow butter. As it melts, it glosses the steak, pooling underneath, transforming into a kind of ready-made sauce. Pure joy.
Serve with frites, grilled asparagus and a sharply dressed green salad. And if you’re that way inclined, something red and expensive to drink. Other options are available - but they might not be quite as good.
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Description
Steak Night, Upgraded – Sirloin Steaks with Smoked Bone Marrow Butter
For those who’ve never sampled the delights of the wibbly-wobbly marrow from the centre of a cow’s femur, the time has come. And for those who have - well, you already know how rich, satisfying and delicious this ingredient can be.
Here, the bone marrow is salted and smoked in-house over beechwood chips, then gently roasted to release its molten core. It’s scooped and beaten into glorious Yorkshire butter, along with confit garlic, fresh tarragon, chervil and banana shallots steeped in white wine vinegar. A touch of cracked black pepper and salt rounds things off. The result? A deeply savoury butter that’s punchy, balanced, and packed with flavour.
What to pair it with? The answer’s been staring us in the face all along: beef. Specifically, two sirloin steaks - each one a perfect candidate for a quick sear over coals or in a hot pan. Cook them medium-rare, rest, then crown each with a disc of smoked bone marrow butter. As it melts, it glosses the steak, pooling underneath, transforming into a kind of ready-made sauce. Pure joy.
Serve with frites, grilled asparagus and a sharply dressed green salad. And if you’re that way inclined, something red and expensive to drink. Other options are available - but they might not be quite as good.
