Garlic-Rubbed Steak with Rosemary Shallot Butter

1/2 Cup garlic cloves, peeled
1 Tbsp. Thyme Leaves - Fresh
1/8 cup Italian Parsley - Fresh
6 Rosemary Leaves - Fresh
3 Fresh Bay Leaves - Fresh
1 Teaspoon chili flakes
1 1/2 Cups extra-virgin olive oil or Stone's Throw Lemon Olive Oil
Salt and Coarse Black Pepper
1/2 Cup Minced Shallots
2 Cups vMv Merlot wine
1 Cup Unsalted Butter, room temperature
6 - 12 to 14 once naturally raised New York steaks
1-6 ounce glass vMv Merlot  - for chef

Make the Marinade
Combine the garlic, 1/2 the rosemary, all but one teaspoon of the thyme, the parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add the rest of the olive oil and season well with salt and freshly ground pepper. Rub this marinade liberally over the steaks and refrigerate at least 2 hours or overnight. (Any extra marinade will keep well refrigerated for up to two weeks.)

Make the Shallot Butter
Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from the heat and cool to room temperature. In a small bowl, beat together the softened butter, the wine mixture, the remaining teaspoon of thyme, 1/2 the rosemary and salt and freshly ground pepper. Set aside until ready to serve (or refrigerate up to two weeks but bring to room temperature before serving).

To Serve
Preheat a charcoal grill. Season the steaks again with salt and fresh coarse black pepper and grill to desired doneness. Top each steak with a dollop of the shallot butter. Serve with truffle mashed potatoes and a seasonal vegetable, such as roasted carrots or wilted spinach.

Serves 6

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