Roasted Garlic Butter Steak

Ingredients

• 1 stick of butter, softened

• 2 heads of garlic

• 1/4 C olive oil divided

• 1 Tbsp chopped fresh thyme

• Zest of 1 lemon

• 1 Tsp cracked black pepper
  

Preparation

Compound butters on steak are the best. Roasted garlic is also the best. So let’s combine the two.

1. Preheat your oven to 400 degrees F.

2. Slice the top off of the 2 heads of garlic (about 1/4 of the way down) to expose the bulbs. Place each head of garlic in a piece of aluminum foil with about 1/8 C olive oil and tightly wrap.

3. Place the wrapped garlic on a sheet tray (in case the oil leaks) and bake for about 45 minutes. Let cool for at least 25 minutes.

4. Place the stick of butter in a bowl along with the tbsp of chopped thyme, lemon zest and black pepper. Remove the garlic from the aluminum foil and squeeze the roasted garlic into the bowl. Literally just squeeze the head of garlic like and it will come out like toothpaste.

5. Mix together and place the butter in a container or wrap into a log with plastic wrap. Refrigerate for at least 30 minutes.

6. Cook your steak with the method of your choosing and top with a medallion of the garlic butter. Enjoy!