New York Steak with Roasted Garlic and Ancho Butter

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Wrap the head of garlic with aluminum foil and roast for 40 minutes.

3. 3

   Remove from the oven and let cool enough to handle.

4. 4

   Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well.

5. 5

   Season with salt and pepper.

6. 6

   Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder.

7. 7

   Refrigerate until firm, about 1 hour.

8. 8

   Prepare a barbecue to medium-high heat.

9. 9

   Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper.

10. 10

    Grill the steaks to desired doneness, about 6 minutes per side for medium doneness.

11. 11

    Transfer to a platter and tent with foil to keep warm.

12. 12

    To serve the steaks, top each with a pat of roasted garlic butter.

13. 13

    Cook's Note: The compound butter can be made ahead and will keep in the refrigerator for up to a week.

* Per serving · 4 servings · Values may vary.

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