Bone Marrow Mousse + Ribeye Steak
This isn’t your average steak dinner — it’s a love letter to deep flavor and ancestral nourishment. Ribeye steak, perfectly seared and rested, meets a decadent, whipped bone marrow mousse that tastes like velvet on the tongue. It’s simple, primal, and unapologetically rich — exactly the kind of food your body remembers how to love.
Ingredients
For the Bone Marrow Mousse
- 2 Pieces Marrow bones - (split lengthwise) Grass-fed preferably
- 1 tbsp Apple cider vinegar to soak the bones
- 1 pinch Sea salt to season the marrow after roasting
- ¼ cups Grass-fed butter softened
- 1 tsp Fresh rosemary Finely chopped
- 1 pinch Lemon zest or chili flakes Optional - for a little brightness or heat
For the Steak
- 1 ea unit Ribeye steak ideally 1.5–2 inches thick, grass-fed, room temp
- 1 tbsp Animal fat or ghee for searing
- 1 pinch Salt + pepper generously, always
Instructions
- Soak the marrow (optional, but helps draw out blood):Place marrow bones in a bowl of cold water with apple cider vinegar. Soak for 30 minutes to 1 hour. Drain and pat dry.
- Roast the marrow:Preheat oven to 425°F (220°C). Lay bones on a baking tray, cut side up. Roast for 15–20 minutes until marrow is bubbling and soft, but not completely melted. Let cool slightly.
- Make the mousse:Scoop the marrow into a blender or small food processor with the softened butter, rosemary, and sea salt. Blend until smooth and fluffy. You can add a hint of lemon zest or chili flakes for contrast. Set aside or refrigerate.
- Prep the steak:Pat the steak dry and season generously with salt and pepper.
- Cook the steak: Heat a cast iron pan on high until smoking. Add fat, then sear the steak 2–3 minutes per side (for medium rare), including edges. Let rest at least 5 minutes.
- Plate and serve:Slice the steak against the grain, spoon marrow mousse on top (or serve on the side), and garnish with extra rosemary or flaky salt. Optional: a squeeze of lemon cuts through the richness perfectly.
- Storage TipsMarrow mousse: Store in an airtight glass jar in the fridge for up to 5 days. Bring to room temp before serving.Steak leftovers: Wrap tightly and refrigerate for 2–3 days. Best reheated gently or enjoyed cold over salad.
- Estimated Calories (per serving):🥩 Ribeye steak (8 oz / ~225g)~600–650 kcalHigh in protein (~50g) and fat (especially monounsaturated and saturated fats)~120–150 kcalMostly fat (rich in collagen and nutrients)~100 kcal per servingNegligible calories🦴 Bone marrow (from ~1 bone = ~1.5 tbsp usable marrow)🧈 Butter (2 tbsp split between 2 servings)🧂 Extras (rosemary, lemon zest, seasoning)**
Notes
Bone Marrow Prep Tip:
Soaking your marrow bones in cold water with a splash of apple cider vinegar helps draw out impurities for a cleaner flavor and color. Not mandatory, but worth the extra time. Don’t Skip the Rest:
Letting your steak rest after searing is crucial — it keeps all those delicious juices locked in. Slice too early, and you lose the magic. Butter Matters:
Use high-quality, grass-fed butter for the mousse. It complements the marrow beautifully and enhances the nutritional profile with vitamin K2 and CLA.
Soaking your marrow bones in cold water with a splash of apple cider vinegar helps draw out impurities for a cleaner flavor and color. Not mandatory, but worth the extra time. Don’t Skip the Rest:
Letting your steak rest after searing is crucial — it keeps all those delicious juices locked in. Slice too early, and you lose the magic. Butter Matters:
Use high-quality, grass-fed butter for the mousse. It complements the marrow beautifully and enhances the nutritional profile with vitamin K2 and CLA.