Garlic and Herb Cowboy Steak

STEP 1: SALT

Liberally season the steak with kosher salt on all sides and refrigerate for 12-24 hours. You can skip this step for thin steaks.

STEP 2: TEMPER

Remove steak from fridge and let rest at room temperature for 20-30 minutes while grill preheats.

STEP 3: BUTTER

Combine the compound butter ingredients in a small bowl and mix. Transfer the butter to a sheet of plastic wrap and form into a log, about 2 inches in diameter. Transfer the butter to the fridge to firm up.

STEP 4: SEASON

Immediately before grilling, pat the steak with a paper towel to remove all moisture from the surface. Coat the steak with olive oil and liberally season the steak with kosher salt, and coarse black pepper (optional).

STEP 5: GRILL

Grill directly over high heat for 2-3 minutes each side. Transfer the steak to indirect medium heat for a few more minutes until the internal temperature is within about 5-7 degrees from your desired doneness (remove at 125F for medium rare).

STEP 6: REST

Top the steak with the Garlic and Herb Compound Butter and tent with foil. Let rest at room temperature for 10-15 minutes before slicing.