Robert's Rio Rancho Steaks With Ancho Butter

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2 ancho chiles, stemmed and seeded

Boiling water

1 tablespoon olive oil

1/4 medium onion, coarsely chopped

6 garlic cloves, coarsely chopped

2 sticks (1/2 pound) unsalted butter, softened

2 teaspoons fresh lime juice

1/2 teaspoon kosher salt

1/4 teaspoon pure maple syrup

1/2 cup olive oil

1/4 cup unsulphured molasses

1/4 cup sherry vinegar

2 teaspoons pure chile powder, preferably ancho

Six 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick

Salt and freshly ground pepper

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