T-Bone Steaks with Garlic and Chili Butter

Submitted by BogeysMom

"From the October, 1993 issue of Bon Appetite. I have made this several times, and it's worth the effort."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 4

ingredients

• 1 large poblano chiles or 2 fresh anaheim chilies
• 6 cloves unpeeled garlic
• 3 tablespoons olive oil
• 1⁄4 cup unsalted butter, room temperature
• 1 teaspoon chili powder
• 1 teaspoon hot pepper sauce
• 4 (10 ounce) beef t-bone steaks (3/4 inch thick)

directions

1. Roast chili over gas flame or under broiler until blackened on all sides.
2. Place chili in paper bag and let stand until cool.
3. Peel, stem and seed chili.
4. Finely chop chili and reserve.
5. Preheat oven to 375.
6. toss garlic with 2 T olive oil in heavy small baking pan.
7. Roast garlic until soft, about 20 minutes; cool.
8. Peel garlic, reserving oil in pan.
9. Mash garlic in small bowl.
10. Add butter, chili powder and hot pepper sauce and blend well.
11. Mix in chopped chili and oil reserved from garlic.
12. Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
13. Season steaks with salt and pepper.
14. Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
15. Arrange steaks on platter.
16. Top steaks with chili butter.

Reviews

[SHERNANDEZ]

This was great, instead of using chile powder I used 2 chipotle chiles and it turned out great!

 

[Helping Hands]

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!