To Make the Garlic Herb Compound Butter

Cup of Yum
1. Add the parsley, lemon thyme, garlic, lemon zest, salt and pepper to a small mixing bowl.
2. Whisk them together, then add in the butter. Mix the everything together until well combined.
3. Add the mixture to a piece of parchment paper and form a log. Roll up the ends and place it in the fridge to set for at least 2 hours.

To Grill the Steak

1. Heat your grill, while you allow the steaks to come to room temperature.
2. Rub the steaks with olive oil, then salt and pepper. Grill them until they reach the temperature you prefer using a meat thermometer. I like mine between rare and medium rare, so I pull mine off at 125F.
3. Take the compound butter and slice into discs. Serve over each piece of hot steak and allow the steak to rest while the juices redistribute and the compound butter starts to melt.
4. Store leftover compound butter in the fridge in an airtight container for about a week or freeze.