Grilled Steak with Roasted Garlic & Thyme Butter

This was quite possibly the best steak I’ve had. It was unbelievably good, and everyone wanted the recipe at the Creative Retreat.

Grilled Steak with Roasted Garlic + Thyme Butter
serves 8

1 head garlic
1 t olive oil
1 T chopped fresh thyme
1 stick unsalted butter, room temperature
8 six-ounce steaks (your choice of cut)
salt and pepper

Heat oven to 400 degrees. Slice off the top 1/4 inch of the head of garlic just so that you can see the cloves exposed. Place on a piece of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place in the oven to roast until it is soft – approximately 20-25 minutes. Roasted garlic is sweet and savory, not as sharp or spicy as raw garlic. It gives a nice rich flavor to the marinade.

Meanwhile, heat the grill to medium high and take the steaks out of the fridge to get to room temperature. When the garlic is done, take out of oven, let cool 5 minutes, then squeeze out the cloves into a small bowl. Add butter, thyme, salt and pepper to the mixture. (You can also put the butter in the microwave for 5-10 seconds if you want a runny marinade. Just be cafeful if the steaks are cold – it will solidify the butter when you put it on the steaks.) Mix until fully combined, then spread over each of the steaks. Cook steaks until desired doneness.