The bone used in this recipe is from the leg. When you buy the bone, have the butcher machine slice it. Vertically, I suggest, as so there’s little danger that the marrow will fall off during grilling. How is that possible, you may ask, since the marrow is more exposed that way? There’s a trick.
Heat the grill. Place the bones on the very hot grill, marrow side down. You just want to sear it at this point.
After three minutes, flip the bones and season the marrow with salt and pepper.
Lower the heat (or move the rack higher if using a charcoal grill) and cook for seven to ten minutes. Bone marrow does not take long to cook. If you cook it too long, the marrow will just melt and there’ll be nothing for you to indulge in.
If any meat and fat attached to the bone are still raw by the time the marrow is done, don’t think they have to be fully cooked before serving the marrow. No — the bones can go into the pot later to make broth. You just want the marrow so that’s all that’ll have to be cooked through for purposes of serving grilled beef bone marrow.
There is no need for exotic seasonings nor complicated combination of herbs and spices. Just like fresh oysters, grilled bone marrow is best when uncomplicated (and untainted) by too many flavors.
So, just place the grilled bone marrow on a plate with slices of lemon or lime on the side that can be squeezed over the fatty marrow. For a contrast in texture, add some finely sliced onion leaves.
To compliment the lemon and to get rid of the fatty sensation in the mouth (not nice once the bone marrow starts to get cold), add a small amount of freshly sliced mint leaves.
Serve the grilled beef bone marrow very hot.