Let your Steaks sit out on the counter for 30 minutes and let come to room temperature. While the steaks are sitting out, make your compound butter.

Combine all the ingredients for the compound butter with a stick blender or fork until they are combined and then roll onto plastic wrap lengthwise with space on the ends of the plastic wrap for rolling up the edges.

Set you your grill for two zone grilling, direct and indirect zones. Add your wood chips to add smoke flavor (if using a charcoal grill). For this method, and how I grill all my steaks, we are going to do the reverse sear where we let the steak grill on indirect and come to temp and then finish with a sear at the end.

Next, Gril Your steak on indirect heat until you hit an internal temp of about 120 degrees. At 120 degrees, move to the direct side and let the steaks grill, flipping once to get nice charmarks on both sides, until you’ve reached an internal temp of 125 degrees as measured with an internal read thermometer (I recommend the thermapen), which is considered rare. Now, if you like your steaks cooked more then keep it on the grill longer until you’ve reached your desired temp (reference the Steak Doneness Infographic below).

Let the steak rest for 10 minutes before slicing into it. Keep in mind that whenever you are cooking steaks or any kind of protein, you will have “carry over cooking”. This means your protein is going to continue to cook even after you have taken it off the grill.