• 1. Start the infusion

  Place the beef bones and butter into a heavy-bottomed pan or small pot. Set over low heat and allow the butter to melt slowly.

  2. Add the herbs

  Once the butter is melted, add the thyme and rosemary. Keep the heat low so the butter stays at a very gentle simmer.

  3. Infuse

  Let the butter infuse for 60–75 minutes, stirring occasionally. Do not allow the butter to boil or brown.

  4. Add the garlic

  During the last 5–10 minutes of cooking, add the smashed garlic cloves.

  5. Strain

  Remove from heat. Strain the butter through a fine mesh strainer, or line the strainer with cheesecloth for a smoother finish. Discard the bones, herbs, and garlic.

  6. Season

  While still warm, stir in ½ teaspoon kosher salt and the white pepper, if using. Taste and add additional salt as needed, up to ¾ teaspoon total.

  7. Store

  Option 1: Pour into ice cube trays or silicone molds and freeze until solid. Transfer to a freezer-safe container.

  Option 2: Pour into a jar and refrigerate until set.

How to Use

• Melt over steak just before serving

  Baste steak in a hot skillet during the final minutes of cooking

  Spoon over steak bites right out of the pan

  Finish burgers just before serving

  Toss with crispy roasted potatoes