Butter of the Gods is a steak-topper that is so good that you’ll never want to eat your smoked steaks with anything else ever again.
Butter of the Gods
This recipe was created by Guga Foods and goes really well as a steak-topper for a delicious dinner treat. Pair with truffle parmesan garlic fries like Guga, or get creative with Smoked Sweet Potatoes and Smoked Corn on the Cob. However you decide to dress your steak & topper combo, you’re going to want to use the Butter of the Gods recipe with everything.
Since this recipe takes a total of 5 days to prepare, it’s best to make a large batch, wrap them into single-use packages and freeze them for use at a later date. Each time you make smoked steaks, you can easily defrost your individual butter rounds and it’ll taste just as good as when you made it fresh.
For a 5-day Butter of the Gods recipe you’re going to be drooling over, read on:
How to Make Butter of the Gods
Step 1 – Prepare Curing Mixture
5 days before you want to use your Butter of the Gods, you need to begin the process of curing egg yolks. Start by mixing together 1 3/4 cup of Salt with 1 1/4 cup of sugar until fully combined. Spread the mixture out onto a large plate and use the back of a spoon to create 4 small indents spaced equally apart.
Step 2 – Separate Egg Yolks
Separate the egg yolk from the whites of your large eggs. There are a few different ways of doing this, though the easiest option is to break the egg into two halves making sure the whole egg remains in one half. Gently pass the egg from one half of the shell to the other over a bowl, allowing the whites to drop into the bowl naturally. If done correctly, you should be left with only your egg yolk in the shell.
When only the egg yolk remains, place it into one of the indents you created earlier in your salt mixture. Repeat for each egg.
Step 3 – Cover Egg Yolks
Carefully cover the top of each yolk so it is completely enclosed in the salt mixture. This allows every part of the egg to be cured by the mixture evenly.
Step 4 – Refrigerate
Cover the plate so that it can’t be disturbed and place in the refrigerator for 5 days.
This allows time for the egg yolks to cure in the mixture.
Step 5 – Create a Brine Solution
On day 4, mix 1/4 cup of salt into 1 cup of water to form a brine solution. Place your brine solution in a bowl large enough to fit your bones. Place the bones into the mixture and ensure the solution covers the top of the bones.
Cover the bowl and refrigerate for 3 days.
Step 6 – Rinse Yolks
On day 5, remove the egg yolks from the salt mixture and rinse carefully with cool water. You want to ensure all of the salt/sugar mixture has been washed off the yolks. When clean, gently pat dry with a paper towel.
Step 7 – Cook Yolks
Place your egg yolks onto a piece of parchment paper, evenly separated and cook on a low temperature (around 150° F/65° C) for 2 hours. When the egg yolks are ready to be removed, they should be more opaque and firm to touch.
If your oven isn’t able to go to such a low temperature, you can also dry out the egg yolks on a sheet of parchment paper in an unheated oven for 2 days instead.
Step 8 – Grate Yolks
Once the yolks have cooled, use a cheese grater to shave the cured egg yolk the same way you would grate cheese. You’re going to be left with fine shavings that look more like parmesan than egg yolk.
Step 9 – Broil Bones
Remove the bones from your brine solution and place onto a sheet of parchment paper in the oven. Broil for 10 minutes and then set aside to allow the bones to cool.
Step 10 – Scoop Bone Marrow
Carefully scoop the center of the bone marrow out using a spoon and set it aside in a covered bowl.
Step 11 – Blend Ingredients
Place the bone marrow, shaved egg yolks and all of the remaining ingredients in a food processor & blend until smooth.
Step 12 – Prepare Plastic
Spread your plastic sheet or thick plastic wrap onto a flat counter and carefully spoon the mixture from the blender into the center of the plastic to prepare to form the butter.
Step 13 – Fold Plastic To Form a Tube
Carefully fold each side of the plastic around the mixture and tightly twist the ends to form a tight tube-shaped package. Ideally, you want your butter to form small rounds when sliced so keep this in mind when shaping your butter packaging.
Step 14 – Refrigerate Butter
Place your plastic-covered mixture into the refrigerator for 2 hours to allow it to rest and harden. At the end of the two hours, your butter mixture should be creamy but semi-firm.
Step 15 – Cut Butter Into Slices
Remove the plastic wrap from your butter tube and cut it into 1/2 inch-thick slices. The butter should form small, individual rounds.
Step 16 – Use or Wrap
Use the butter rounds right away on your freshly cooked steak by placing on top and melting with a cooking torch.
Alternatively, wrap your individual slices in plastic wrap for freezing. You can freeze the butter for up to 3 months, just remember to take it out and place in the refrigerator two days before you want to use it.
Butter Of The Gods FAQs
What Is The Butter Of The Gods?
Butter of the Gods is essentially a bone marrow butter that can be used as a steak-topper to elevate the dish. Butter of the Gods was first created by Guga from Guga Foods.
How Do You Make Butter Of The Gods?
To make Butter of the Gods, you’ll need to cure egg yolks, roast bone marrow, and then blend those with a few other key ingredients to form a paste. The paste is then refrigerated until it forms a butter-like texture.
How Do You Eat Bone Marrow Butter?
Butter of the Gods is best used as a steak topper, but there are many ways you can get creative by incorporating it into other dishes. The butter can be sliced and placed on top of a cooked steak, then melted using a cooking torch.
Can You Freeze The Butter Of The Gods?
Due to the lengthy nature of this recipe, it’s actually recommended to freeze your butter in small, individual portions ready for use. Remove your butter from the freezer and place in the fridge 2 days before you want to use it.
Butter Of The Gods Recipe
- 1 Large plate
- 1 Large bowl
- 1 Small bowl
- 1 Food processor
- 1 Dessert spoon
- 1 Cheese grater
- 1 Parchment paper
- 1 Plastic wrap/plastic sheet
- 1 Knife
- 4 Large Eggs
- 2 cups Salt (1 3/4 for the egg yolk cure mixture, 1/4 for the marrow brine)
- 1 1/4 cups Sugar
- 1 lb Marrow Bones
- 1 cup Water
- 8 tbsp Butter
- 1 tsp Parsley
- 2 tsp Chopped Shallots
- 1 tsp Anchovie Paste
- On day 1, prepare salt & sugar mixture on a plate with spoon-sized indents to fit egg yolks.
- Separate egg yolks from egg whites and place each yolk into an indent.
- Carefully cover with the mixture so each yolk is surrounded.
- Refrigerate salt & egg mixture for 5 days.
- On day 4, place bone marrow in a brine solution and refrigerate for 3 days.
- On day 5, remove egg yolks from salt mixture and rinse with water.
- Place egg yolks on parchment paper and cook on a low temperature for 2 hours then allow to cool.
- Once cooled, use a grater to shave the cured egg yolk.
- Remove bone marrow from the brine solution and broil in the oven for 10 minutes then allow to cool.
- Carefully scoop the center of the bone marrow out using a spoon and set aside in a covered bowl.
- Place all of the ingredients in a food processor & blend until smooth.
- Spread plastic sheet onto counter and spoon the mixture into the center.
- Fold the plastic around the mixture to form a tight tube-shaped package.
- Allow mixture to rest in plastic packaging for 2 hours in the refrigerator.
- Remove plastic from butter tube and cut into 1/2 inch-thick slices.
- Use right away or wrap individual slices in plastic wrap for freezing.