Whisk together all the grilled steak marinade ingredients in a small bowl.

Pour the marinade into a gallon zip lock freezer bag. Add the steaks, seal the bag, and move them around to coat well.

Marinate for at least 3-8 hours, but no more than 24 hours. (More may result in mushy meat.)

If possible, remove the steaks from the refrigerator about 30 minutes before you want to cook them to let them come to room temperature, but keep them in the marinade until right before cooking. (This will help them cook evenly.)

Preheat the grill to High for at least 15 minutes, until it reaches 500 degrees F (260 degrees C).

Place the steaks onto the grill. Close the lid and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for 2 more minutes.

Reduce heat to medium-low. Continue to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 6 without needing additional time at reduced heat.

Transfer the grilled sirloin steaks to a plate and place a tablespoon of compound butter on each. Tent the top with foil and let them rest for 5 minutes before serving.