Blackened Steak with Ancho Chile Butter

For Steaks:

Lay steaks in a shallow baking dish. Stir together garlic, thyme, rosemary, oregano, sage, salt, pepper and olive oil in a small bowl. Pour over steaks. Turn steaks to coat, cover and refrigerate overnight.

For Blackening Mix:

Stir together paprika, chili powder, cumin, coriander, cayenne, salt and pepper in a small bowl. Cover and set aside.

For Ancho Butter:

Place chiles in a small bowl and add boiling water to cover. Let chiles stand 10 minutes. Drain chiles, reserving 1 tbsp. liquid. Cool anchos, stem and remove seeds. Coarsely chop chiles and transfer to a food processor. Add garlic, lime juice, pepper, salt and butter and process until smooth. Transfer ancho butter to a medium bowl, cover and refrigerate.

To Serve:

Remove steaks from marinade. Rub blackening spice mixture over 1 side of each steak. Heat oil in a large cast iron skillet. Add steaks and cook over high heat until blackened and cooked to desired doneness. Serve immediately.