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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

New York Egg Cream

Recipe courtesy of Ina Garten

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Salisbury Steak

Recipe courtesy of Ree Drummond

Skirt Steak

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Steak Bites

Recipe courtesy of Ree Drummond

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Rib-eye Steak

Recipe courtesy of Weslie Colbert

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories