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 Balsamic Butter: 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 ...
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