Step 1

Season the steaks in advance. Season the steaks with about 1/2 teaspoon of kosher salt per pound of meat (3/4 teaspoon total for two 12-ounce steaks). Make sure to season the edges as well as the sides. Place on a plate and refrigerate uncovered for at least 2 hours or overnight.

Step 2

Make the compound butter. Place all the ingredients in a small bowl and mash with a fork or spatula until combined. Scoop the compound butter onto a piece of plastic wrap or parchment paper, then roll into a log. Twist the ends to seal. Refrigerate until chilled, at least 1 hour.

Step 3

Remove the steaks from the fridge 1 hour before cooking. Remove the plate of steaks from the refrigerator and let sit out at room temperature for about an hour before grilling. Coat each steak in about a teaspoon of oil.

Step 4

Heat the grill to high. Heat an outdoor grill to high, direct heat.

Step 5

Put the steaks on the grill. Scrape the grill grates clean if needed. Place the steaks on the grill, cover, and grill until grill marks form on the bottom, about 3 minutes.

Step 6

Sear the other side of the steaks. Flip the steaks, cover, and grill until grill marks form on the second side.

Step 7

Grill to desired doneness. Flip the steaks again and continue to grill until desired doneness. If the steaks are browning too quickly, turn a gas grill down to medium or move the steaks to a cooler part of a charcoal grill. Use the an instant-read thermometer to determine when your steaks are cooked to your liking: 125°F for rare, 130 to 135°F for medium-rare, or 140°F for medium. Transfer the steaks to a cutting board.

Step 8

Slice the steak. Slice the steak on a diagonal into 1/4-inch thick slices. Top with a slice or two of the compound butter, if desired, just before serving.