Directions

1. Combine all ingredients for the compound butter in a microwave-safe bowl or measuring cup and microwave on medium heat for about 1 minute, until melted.
2. Pour the melted butter into an ice cube tray, being sure to get equal amounts of herbs into each cube.
3. Refrigerate for at least 1 hour, until set. (Can be made ahead of time and extra cubes of butter can be frozen.)
4. Pull steak from refrigerator and set out on counter for 30-60 minutes. Apply cracked pepper and kosher salt.
5. Heat a large cast iron skillet over medium-high heat.
6. Melt a couple tablespoons of coconut oil in the pan, then add the steak.
7. Cook for 3-5 minutes on each side, until an internal temperature of 130°F (medium-rare) has been reached.
8. Let rest for several minutes. While resting, remove one of the pads of compound butter and rub over the steak.
9. Slice against the grain into slices and serve!