Certified Angus Beef® Steak Recipe with Garlic Herb Compound Butter

- In a small bowl, mix the butter, herbs, garlic, and salt with a spatula until combined. A handheld mixer with beater attachments can also be used.

- Transfer the butter onto a piece of parchment paper. Roll and form the butter into a log about 2 inches in diameter using the parchment paper. Transfer to the refrigerator to chill for at least 2 hours or until ready to use. This can be made in advance.

- When the butter is chilled and firm enough to handle, slice into 1/4 inch thick rounds.

- You only need 1-2 rounds per steak; you will have extra compound butter, that can be used for other recipes. Try it in a baked potato, with seafood, and more!

- Bring the steak to room temperature; this usually takes 20-30 minutes after removing it from the refrigerator. Pat the steaks on both sides with a paper towel to remove excess moisture.

- Season both sides of the steak generously with salt and pepper. You can also use your favorite steak rub if you wish.

- Heat a heavy skillet (ideally a cast-iron skillet) over high heat. Add the oil, and swirl to evenly coat the skillet.

- Add the steak and lower the heat to medium-high heat. Cook for 4 minutes per side, until browned on both sides. Use tongs to turn the steak onto its side and sear the fat cap.

- Lower the heat to medium-low heat and drop in 1 round of the compound butter, the rosemary, and the smashed garlic. Use a spoon to scoop the fragrant, melted butter over the steak. When the garlic is browned, and the steak is cooked to your liking (135°F for medium-rare; see temperature chart in notes), transfer to a cutting board to rest for 7 to 8 minutes.

- Carve the steak away from the bone and slice against the grain. Serve with an additional round of compound butter if you wish (optional).