Recipe courtesy of Marcela Valladolid
Save Recipe Print
Total:
2 hr
Prep:
10 min
Inactive:
1 hr
Cook:
50 min
Yield:
4 servings
Level:
Easy
Total:
2 hr
Prep:
10 min
Inactive:
1 hr
Cook:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.

Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.

Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

Cook's Note

The compound butter can be made ahead and will keep in the refrigerator for up to a week.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Country Fried Steak

Recipe courtesy of Paula Deen

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

New York Steak Teppanyaki

Recipe courtesy of Beau MacMillan

New York Strip Steaks

Recipe courtesy of Paula Deen

New York Steak with Madagascar Pepper and Port Wine

Recipe courtesy of Wolfgang Puck

New York Strip Steak with Spicy Coffee Rub

Recipe courtesy of Lobel's of New York

New York Strip Steaks with a Smokey Bacon Port Sauce

Recipe courtesy of Saddle Ranch Chop House

Browse Reviews By Keyword