Begin by mixing ½ cup of softened unsalted butter with 2-3 minced garlic cloves and a handful of your favorite fresh herbs. Stir until well combined, then transfer to parchment paper, roll into a log shape, twist ends, and refrigerate for at least 30 minutes.

Remove the steaks from the refrigerator about 20-30 minutes before cooking. Brush with 2 tablespoons of olive oil, then season with 1½ teaspoons of kosher salt and 1½ teaspoons of black pepper.

Preheat your grill to high heat, aiming for 450°F to 500°F. Ensure the grill grates are clean and lightly oiled.

Place the seasoned steaks directly onto the grill grates. Cook for 4-5 minutes per side for medium-rare.

Use an instant-read thermometer to check for doneness; aim for 135°F for medium-rare.

After grilling, remove steaks from grill, top with garlic herb compound butter, and rest for 5 minutes before serving.