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Wagyu Denver Steak with Marrow Butter

Winner winner, ain’t nothing like a good steak dinner!!!! This is a beautifully marbled Wagyu Denver steak topped with a bone marrow and roasted garlic compound butter served with mashed potatoes and charred rainbow chard. 


  • Steak of choice 
  • 2 crosscut beef bones 
  • 2 sticks softened butter 
  • Roasted garlic 
  • Parsley 
  • 2 Idaho potatoes 
  • 1 cp cream 
  • Salt pepper 
  • Rainbow chard or leafy greens      
  • Olive oil 
  • White wine vinegar
  • Prime beef and chop seasoning


  1. Bake potatoes at 350 until soft about 3 hours. You can also boil them to save time. 
  2. Roast bones on smoker at 300 for 1 hour until fat is rendered and marrow is soft. 
  3. Let steak sit at room temp on a wire rack for at least an hour to dry surface. 
  4. Mix marrow, 1 tbsp roasted garlic, salt, pepper and parsley to make compound butter. 
  5. Heat cream and 2 tbsp of compound butter to a simmer. 
  6. Peel potatoes and add to a bowl with hot cream and butter. Smash well and give a good whip. 
  7. Lightly coat steak with olive oil and season generously with prime beef and chop seasoning. 
  8. Wash chard and remove the end of the stalk. Season with white wine vinegar, salt pepper and drizzle with olive oil. 
  9. Get grill very hot on direct setting. Sear steaks on all side until desired temp is reached. 
  10. Sear chard just until wilted and remove. 
  11. Let steak rest at least 10 minutes and slice and serve. 
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