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Let butter come to room temperature and place in a bowl
Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
Chop the fresh herbs and mix in with butter, garlic and salt.
With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note Twist the edges and refrigerate until firm.
Remove from refrigerator, unroll and slice into pieces to top each steak.
Roll up and refrigerate the remaining compound butter.