First, 2 bulbs of garlic, peeled. Put it in olive oil and put it in the oven at 325 degrees for 25 minutes.
While the garlic is roasting, season the steak with honey garlic seasoning and let it rest at room temperature.
Place a block of unsalted butter in a bowl (make sure it’s soft) and add 6-8 roasted garlic cloves, rosemary, thyme, shallots, Mexican chili powder, black pepper, and salt. Mix this and set aside.
Set the grill to Direct Grill and sear the steak for 60 to 90 seconds per side. Once you have a nice crust, place it in the indirect zone and set the vent to low and slow cook. Finish the steak on the indirect side.
When the steaks reach an internal temperature of 118 to 120 degrees F, add 1 tablespoon of butter to each steak. Remove the steak when its temperature reaches 50-60°C.
Let rest for 8-10 minutes, then slice and enjoy.
Have fun with your family and friends!
Notes:
Prep time: 15 minutes minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes minutes
