Serves: 4
Total Calories: 133
TO MAKE THE GARLIC BUTTER: Remove the loose, papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle the olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the contents of the cloves into a small bowl. Using the back of a fork, mash the garlic together with the rest of the garlic butter ingredients. Refrigerate until ready to serve.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Season both sides of the steaks with the salt and pepper, pressing the spices into the meat. Lightly spray or brush both sides of the steaks with the oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Cut the garlic butter into four equal-sized pieces. Serve the steaks warm with the butter on top.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This New York Strips With Roasted Garlic Butter recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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