New York Steak with Roasted Garlic and Ancho Butter Recipe

I can see your recipe content has significant duplicate sections. Here's the cleaned-up and properly formatted version:```html

New York Steak with Roasted Garlic and Ancho Butter

Level: Easy | Yield: 4 servings

Time Requirements

• Total: 2 hr
• Prep: 10 min
• Inactive: 1 hr
• Cook: 50 min

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings

• Calories: 1054
• Total Fat: 93 g
• Saturated Fat: 46 g
• Carbohydrates: 9 g
• Dietary Fiber: 2 g
• Sugar: 0 g
• Protein: 47 g
• Cholesterol: 310 mg
• Sodium: 792 mg

Ingredients

• 1 whole head garlic
• 2 sticks unsalted butter, softened
• 2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons store-bought ancho chile powder
• Salt and freshly ground black pepper
• 4 (8 to 10-ounce) New York steaks
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 400 degrees F.
2. Wrap the head of garlic in aluminum foil and roast for 40 minutes. Remove from the oven and allow to cool until it's easy to handle.
3. Squeeze the roasted garlic cloves out of their skins into a small glass bowl. Mix in the softened butter and ancho powder until well blended. Season with salt and pepper. Place a sheet of plastic wrap on a flat surface, add the butter mixture to the center, and shape it into a log. Chill in the refrigerator until firm, about 1 hour.
4. Heat a barbecue to medium-high. Brush the steaks with olive oil and season with salt and freshly ground black pepper. Grill the steaks to your preferred doneness, about 6 minutes per side for medium. Transfer to a serving platter and loosely cover with foil to keep warm. When ready to serve, top each steak with a slice of the roasted garlic and ancho butter.

Chef's Note: The flavored butter can be prepared in advance and will stay fresh in the refrigerator for up to a week.