- Make the compound butter. Mix 1 stick butter, garlic, parsley, chives, and 1/2 teaspoon sea salt in a medium bowl until well combined. Scrape the butter onto a piece of parchment paper and roll into a log, twisting the ends together to seal. Alternatively, scrape the butter into a small glass jar with a lid. Place in the refrigerator until ready to use.
- Liberally season the steaks on both sides with sea salt. Let sit at room temperature for 30 minutes.
- Heat 2 tablespoons plain butter in a large frying pan (cast iron if you have it) over medium-high heat until it is hot and bubbly.
- Add the steaks and sear on both sides.
- Cook steak until desired level of doneness (medium is 145º F; medium well is 150º F, while well done is 160º F); this is about 5 minutes per side for medium.
- Plate the steaks and top with a tablespoon of the compound butter before serving.
Note: Store the remaining butter in the refrigerator for up to a week, or tightly wrapped in the freezer for up to a month.
Source: Lindsay Wilson