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Sirloin with Bone Marrow Butter
Sirloin steak served with a rich bone marrow butter melted over the top — carnivore luxury. Rolling the marrow butter in cling film and chilling it before slicing lets you cut clean discs that melt slowly over the hot steak instead of a messy smear.
Ingredients
Instructions
Roast marrow bones at 200C for 15 minutes, scoop out marrow.
Mix warm marrow with softened butter and a pinch of salt.
Roll in cling film and refrigerate 30 minutes.
Season steaks generously with salt and pepper.
Sear in tallow over high heat 3 minutes each side.
Rest 5 minutes.
Slice marrow butter and place on hot steaks.
Serve as butter melts into the steak.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
