• Remove the steaks from the refrigerator and pat them dry. Season them with salt and pepper.
• Place a half stick of butter (4 tablespoons) in a microwave-safe bowl, covered with wax paper. Soften the butter by using the lowest defrost setting for 8 seconds at a time, checking it after each session to see if it's ready. Don't let the butter melt.
• Smash the butter with the back of a metal tablespoon. Peel and chop two small garlic cloves and add them to the bowl with the butter.
• Rinse the parsley and pat it dry. Chop up the leaves and add them to the bowl.
• Rinse the fresh rosemary sprigs and pat them dry. Pluck off the leaves and chop them finely until you have a teaspoon.
• Add the paprika and salt and stir the butter and ingredients until blended and creamy. You can use it soft right away or form it into a log to refrigerate and become firm so it can be sliced.
• To firm up the herbed butter, transfer it onto a sheet of parchment paper, wax paper or plastic wrap. Shape the butter into a log. With clean hands, roll it up in the parchment paper and twist the ends on each side. Refrigerate it for at least an hour before slicing it.
• The herb compound butter can stay in the refrigerator for up to five days if wrapped and placed in a zipper bag or sealed container. You also can freeze the wrapped butter in a zip-top freezer bag for up to three months for the best quality.

Cooking steak on the stove

• Heat an ungreased cast iron skillet or 12-inch nonstick pan over high heat. When the pan is sizzling hot, add the steaks in a single layer. (If you keep the pan on high, there will be smoke. Keep your windows open and have a well-ventilated kitchen.) Otherwise, lower the heat to medium-high to reduce the smoke.)
• Cook the first side of the steak for 3-4 minutes, then nudge to see if it will move. If it moves easily, flip it over with tongs or a metal spatula. Cook the second side for 3-4 minutes, or until it's done to your liking. Add slices of compound butter on top when the steak is nearly done. You can flip over the steak more than once if needed. Use a digital thermometer to check for doneness, using the temperature chart in the notes below.
• When it's done, transfer the steak to a platter and let it rest for five minutes, loosely covered with foil, to retain its juices. The internal temperature will rise 5-10 degrees F during that time.

Cooking steak on the grill

• Trim off any thick sections of fat on the outside edges of the steak, so they won't cause the flames to flair up during grilling. Pat the steaks dry with a paper towel and season them with salt and pepper.
• Preheat the grill, covered, for 10-15 minutes on high, until it reaches 500 degrees F. Use a grill brush to brush the grates clean. Lightly grease the grates by dampening a paper towel in a high-heat oil such as canola, and using tongs to rub the paper towel on the grates.
• Place the seasoned steaks on the grill and sear the first side, uncovered, for 2-3 minutes. Flip the steak over and sear the other side for 2-3 minutes, uncovered.
• Lower the heat to medium-high and cover the grill to allow the inside of the steaks to cook. (On a charcoal grill, move the steaks off to the side to finish cooking with indirect heat.) The amount of time needed to finish cooking will depend on the thickness of the steak and how well-done you prefer it.
• Check for doneness by using a digital meat thermometer and use the temperature chart in the notes section. When the steaks are done, transfer them to a platter, top with slices of compound butter and let them rest, loosely covered with foil, for at least five minutes before serving.
• Store any leftover steak, covered in the refrigerator, for up to four days.