The Ultimate Elk Bone Marrow Compound Butter Steak Topping

Save some of your grilled elk bone marrow to make this delicious compound butter that is the ultimate topper for any steak

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time

If you followed last week’s Timber2Table post on grilling elk bone marrow, then hopefully you were able to control yourself and save a bit of the marrow to make this compound butter.

This compound butter is the perfect addition to any type of steak.

It’s great on everything, but it really shines as a steak topping. From beef to bison to wild game, there isn’t a steak on the planet that won’t benefit from the addition of a pat of this butter right before serving. 

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Since you can’t make this all of the time (unless you kill a LOT of elk or other large game), go ahead and splurge for a quality, high fat butter like Kerrygold Irish Butter.

Always use high quality butter in this recipe.

Place the butter on the counter for a bit to let it soften before you try blending everything. Wrap the blended butter mixture tightly in plastic wrap to form a log and refrigerate it until it sets up so that it is firm enough to slice.

Roll the butter tightly in plastic wrap and refrigerate until firm.


Marrow from 3-5 grilled elk marrow bones, cooled to room temperature

8 ounces Kerrygold Irish Butter, softened

Reserved grilled chopped garlic and shallot, cooled to room temperature

Cooking Instructions

Add the butter to a large bowl. Scrape in the grilled bone marrow.

Scrape the grilled bone marrow into the softened butter.

Add the grilled shallots and garlic you reserved when you grilled the marrow bones.

Add the reserved grilled shallots and garlic from the bone marrow recipe.

Gently mix all ingredients thoroughly.

Stir well to combine the ingredients.

Spoon the soft mixture onto the center of a piece of plastic wrap. Roll the wrap around the butter; then twist the ends to form a tight log. Tie or secure the plastic wrap ends to hold the butter log shape and refrigerate overnight or until firm. Slice the butter into pats and add to any grilled steak just before serving.

Unwrap the firm butter and slice into medallions.

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