1 whole head garlic
2 sticks unsalted butter, softened at room temperature.
2 tablespoons ancho chile powder
Borsari Seasoning to taste
4 USDA Choice Strip Steaks
2 TBSP olive oil
Preheat the oven to 400 degrees F. Drizzle the head of garlic with olive oile and wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let the garlic cool until a workable temperature.
Squeeze the garlic from its skins and combine well with the softened butter, chili powder and salt and pepper to taste. Set aside.
Preheat oven to 450* Preheat a cast iron skillet on medium-high heat. Lightly drizzle the steaks with olive oil and lightly sprinkle with Borsari seasoning. Cook steaks approximately 2 min per side. Transfer the entire pan to the oven and continue to cook for 3-5 minutes or until internal temp of the steak is 125* for medium rare. Carefully remove pan from oven and place steaks on a platter to rest approximately 5 minutes. Top each steak with 1tablespoon of the garlic chili butter and serve.