Take the steak out of the fridge 30 minutes prior to grilling.
Set your grill up with one side direct heat and one side indirect. Get your grill up to a temp of 200-250°F.
Season the steak with salt and pepper on both sides.
Place the steak on the indirect side of the grill.
Once the steak hits 80°F internal temperature, flip it over and leave until you get to 115°F. Remove the steak and fire the grill up as hot as it will go.
Sear the steak flipping every 20-30 seconds until it reaches an internal temperture of 130F°.
Rest for 10 minutes loosly wrapped in foil before slicing and serve with the compound butter.
Garlic and herb compound butter
Allow the butter to come up to room temperature, or warm for a few seconds in the microwave without melting.
Mix all of the ingredients in a bowl, using the back of a fork to help combine ingredients.
Once butter is mixed thoroughly, lay it in a line roughly 8 inches long on some cling wrap. Then roll it up and grab both ends of the cling wrap and keep winding until you have a solid log.
Place it in the fridge to harden. Slice when reade to serve.