COMPOUND BUTTER: In the bowl of your stand mixer (you can also do this by hand it will just take longer) combine all butter ingredients. Mix on a medium speed until everything is incorporated. Place on a sheet of plastic wrap and form into a log. Wrap up tightly and chill in the fridge until firm. (I like to make this the day before)

STEAKS: Pat the steaks dry, as this will help them to brown better. Salt and pepper each side. Place butter and olive oil in a 10" heavy skillet (I like cast iron) and melt over medium high heat. When the butter is done foaming and is a little brown, place steaks in skillet and sear on each side for 6 minutes. If you want yours cooked more than medium rare, cook longer. Rest on a plate 2-3 minutes before serving. Serve with chilled compound butter.