1 stick unsalted butter, softened at room temperature for about an hour
3 cloves garlic, finely chopped
1 tbsp. chives, minced
1 tbsp. Italian parsley, chopped
1 tbsp. cilantro, chopped
1 tsp. fresh thyme, chopped
1 tsp. lemon zest
2 tsp. lemon juice
1/8 tsp. kosher salt
4 bone-in ribeye steaks
Salt and pepper
1. Combine all the ingredients for the compound butter well in a medium bowl.
2. Place a 12"x12" sheet of plastic wrap on a chopping board or other flat surface. Spoon the butter mixture in the bottom third of the plastic wrap in a log-like configuration. Roll the plastic wrap firmly over the butter mixture, then twist the ends (like you would a candy wrapper). Place the butter log in the frig and refrigerate at least 1 hour or until firm.
3. Season the steaks on both sides with salt and pepper. Let sit for 5-10 minutes. Just before pan frying or grilling, pour a bit of olive oil on both sides to lightly coat. Cook to the steaks to your preferred doneness.
4. Remove the steaks from the heat, tent with foil and let rest for 5 minutes. Place on serving plates, then top each with a 1/3" slice of the butter (or more or less, according to each person's taste).
Let steaks come to room temperature (take out of the frig about 45 minutes to an hour before cooking) and season with salt and pepper on both sides. Let marinate for 5-10 minutes.