STEAK WITH ROASTED GARLIC CHIVE BUTTER

Every now and then there is just nothing that will hit the spot except for a hearty, tender steak. And it only gets better with this roasted garlic and chive butter. This is definitely a dish to impress.

1 whole garlic head

2 teaspoons extra-virgin olive oil

¼ cup butter, softened

1 ¼ teaspoons salt, divided

1 ¼ teaspoons ground black pepper, divided

1 tablespoon finely chopped chives

3 teaspoons finely grated lemon peel

4 (8-ounce) steaks (rib-eye, sirloin, or strip)

Preheat the oven to 375 degrees. Cut the top quarter of the garlic head off, exposing the individual garlic cloves. Drizzle the olive oil over the cloves, and wrap the garlic in aluminum foil. Place it in the oven, and bake for 40 to 45 minutes, until the cloves are golden and soft. Squeeze the soft garlic out of the bulb into a medium bowl. Add the butter, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper, and mash together with a fork until smooth. Stir in the chives. Place the butter mixture on a piece of plastic wrap, and wrap it tightly into a log shape. Refrigerate until time to serve the steaks.

Heat the grill to medium-high heat. Season the steaks on both sides with the remaining 1 teaspoon salt, the remaining 1 teaspoon pepper, and the lemon peel. Place the steaks on the grill, and cook for 6 to 8 minutes per side for medium rare. Remove the steaks from the grill, and let them stand, covered, for 5 minutes. Meanwhile, cut the chilled butter into 4 “coins,” and place one on each steak before serving immediately.

MAKES 4 SERVINGS.