New York Steak with Roasted Garlic and Ancho Butter

Total Time:
2 hr
Prep:
10 min
Inactive:
1 hr
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 whole head garlic
  • 2 sticks unsalted butter, softened
  • 2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons store-bought ancho chile powder
  • Salt and freshly ground black pepper
  • 4 (8 to 10-ounce) New York steaks
  • 2 tablespoons olive oil
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.


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