Perfect Grilled Steak with Herb Butter

Add the ingredients to a mortar and pestle then coarsely grind. Alternatively you can use a spice grinder, or add the ingredients into a heavy duty Ziplock bag, squeeze the air out, then crush with a meat pounder, rolling pin, or heavy bottomed skillet.

Add the ingredients to a bowl then mash with a fork to combine. Scoop the herb butter onto a sheet of plastic wrap then shape it into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes). Can be made up to 3 days ahead of time.

Trim your steaks of any big pieces of fat to avoid flare ups on the grill then pat them very dry with a paper towel. Rub each side with oil then season generously with the steak seasoning, pressing it into steaks so it adheres - you should use most if not all of the seasoning. Set the steaks aside.

Heat 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on how many burners you have) on high with lid down for 10-15 minutes, or until the grill reaches an internal temperature of 500 degrees. Add the steaks to the lit side then sear on each side until grill marks appear, 1-1/2 minutes, adjusting the time if your steaks are bigger or smaller than 1lb cut 1-1/2" thick. Keep the lid closed between flipping.

Transfer the steaks to the unlit portion of grill then continue grilling for 7-10 minutes with the lid closed for medium doneness, or until they've reached your preferred level of doneness (see notes section below). Remove steaks to a platter then let them rest for at least 15 minutes. Top with sliced herb butter then serve.