• Take the steak out of the fridge 30 minutes prior to cooking.
• Set up BBQ for direct searing, at temps of around 600°F or above.
• Season the steak with kosher salt and coats black pepper.
• Oil the hot griddle.
• Place the steak on the hot part of the griddle, keeping the filet to the cooler or outer edge.
• Flip the steak every minute, checking the internal temp with an instant read thermometer.
• Once the internal temp reaches 141°F, remove the steak from the heat.
• Apply a slice of compound butter to the top of the steak while it rests for 5 minutes.
• After 5 minutes, the steaks internal temp should be a perfect 145°F medium.

For the 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 out 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 up and when ready, slice off pieces to use in any dish.

To serve:

• With mashed potatoes.
• With steamed vegetables.
• With hot chips.