Add 6 tablespoons softened butter into a bowl followed by 4 minced garlic cloves, dijon, lemon zest and juice, seasonings and herbs. Heat in the microwave about 7-10 seconds until barely melted.

Remove steaks from the fridge 30 minutes before cooking to remove the chill. Pat them dry with a paper towel and season with salt and pepper or your favorite steak seasoning (see notes for my steak seasoning).

Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.

Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them. If high flames appear, move them to indirect heat until flame subsides.

Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.

Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing. Serve with cowboy butter smothered on top or on the side for dipping.

Heat 1-2 tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.

Place the steaks in the skillet (being careful not to overcrowd the pan) and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.

Reduce heat to medium-low, add a few spoonfuls of cowboy butter (and rosemary sprig and smashed garlic optionally) into the pan. As the butter sizzles, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness.

Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.