Grilled Steaks with Ancho Butter

adapted by There's Always Thyme to Cook

Source: Food & Wine, recipe by Robert Del Grande

Ancho butter:

2 tablespoons ancho chile powder

2 tablespoons olive oil

1/4 medium onion, coarsely chopped

1 shallot, coarsely chopped

6 garlic cloves, peeled

2 sticks (1/2 pound) unsalted butter, softened

juice of one lime

1/2 teaspoon kosher salt

1 tablespoon pure maple syrup

Steaks:

1/3 cup olive oil

1/4 cup unsulphured molasses

1/4 cup sherry vinegar

2 teaspoons ancho chile powder

4 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick

salt and freshly ground pepper

Heat the olive oil in a small skillet. Add the onion and garlic and cook over low heat, stirring, until tender and lightly caramelized. Remove from the heat and let cool.

Put the ancho powder, onions, garlic, lime juice,and maple syrup in a food processor and pulse until chopped. Add the softened butter and pulse to thoroughly combine. Put the compound butter in a bowl and refrigerate until the steaks are ready.

Light a grill. Season both sides of the steaks with salt and pepper. In a bowl combine the olive oil, molasses, vinegar and chile powder. Brush the steaks on both sides with some of the mixture. Grill the steaks to desired doneness. Brush both sides with more of the molasses mixture. Grill for another minute, then transfer to a platter and let rest for 10 minutes. Serve with the ancho butter.