Prep 30 mins
Cook 30 mins
From the October, 1993 issue of Bon Appetite. I have made this several times, and it's worth the effort.
- 1 large poblano chiles or 2 fresh anaheim chilies
- 6 clove unpeeled garlic
- 44.37 ml olive oil
- 59.14 ml unsalted butter, room temperature
- 4.92 ml chili powder
- 4.92 ml hot pepper sauce
- 4 (1133.98 g) beef t-bone steaks (3/4 inch thick)
- Roast chili over gas flame or under broiler until blackened on all sides.
- Place chili in paper bag and let stand until cool.
- Peel, stem and seed chili.
- Finely chop chili and reserve.
- Preheat oven to 375.
- toss garlic with 2 T olive oil in heavy small baking pan.
- Roast garlic until soft, about 20 minutes; cool.
- Peel garlic, reserving oil in pan.
- Mash garlic in small bowl.
- Add butter, chili powder and hot pepper sauce and blend well.
- Mix in chopped chili and oil reserved from garlic.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
- Season steaks with salt and pepper.
- Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
- Arrange steaks on platter.
- Top steaks with chili butter.
This was great, instead of using chile powder I used 2 chipotle chiles and it turned out great!
This was wonderful! I made this with New York steaks and served the steaks and the chili butter with a loaded baked potatoe, and it was scrumptious! I must admit that I cheated and used canned diced green chiles, which tasted great. However, I can only imagine how good this would be using whole, fresh fire-roasted chiles. I will do that next time! Thnaks for a great addition to a nice steak dinner!