Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe, which first appeared in our November 2014 issue with the story The Glories of Garlic, is adapted from Alice Waters' Chez Panisse Cooking (Random House, 1988).
- 12 cloves garlic, peeled
- 10 tbsp. unsalted butter, softened
- 1⁄2 tsp. white wine vinegar
- 1⁄4 tsp. cayenne
- Salt and pepper