From: Executive chef Brian Massie, Brand Steakhouse at the Monte Carlo, Las Vegas. Yield: varies.
as needed, 20-oz. Snake River Farms Tomahawk Ribeye steaks
2 heads oven-roasted garlic
1 lb. butter, softend
1 Tbsp. salt
1 Tbsp. fresh ground black pepper
1 cup balsamic vinegar, reduced by half
1 tsp. fresh thyme, chopped
1 tsp. chives, chopped
1 tsp. parsley, chopped
¼ tsp. cayenne pepper
Cut heads of garlic in half laterally, brush with olive oil and season with salt and pepper. In a small baking dish place halved heads of garlic and cover with foil, roast in a 350° oven for twenty minutes. Remove garlic from oven and squeeze the cloves out of the skins; finely chop roasted garlic. In a sauce pan reduce one cup of balsamic vinegar in half over medium heat; allow to cool and reserve. Combine all ingredients in mixer or bowl, mix at low until vinegar begins to incorporate, then speed up to medium until the butter is completely combined. Butter can be reserved for up to a week in the refrigerator.
Finish grilled steaks with balsamic butter.