Herb Garden Butter:
6 tablespoons unsalted butter, at room temperature
1 tablespoon chopped parsley
1 tablespoon minced fresh rosemary
1 tablespoon finely slivered fresh basil leaves
2 teaspoons minced fresh tarragon
2 tablespoons salted Kampot peppercorns, chopped
1 small shallot, minced
1 clove garlic, minced

2 New York Strip or Ribeye steaks, about 1 ½-inches thick, 12 to 14 ounces each

2 tablespoons salted Kampot peppercorns, chopped

  1. To make the Herb Garden Butter: Place the softened butter in a mixing bowl and mash it
    with the tines of a fork. Fold in all the herbs, Kampot pepper, shallot, and garlic, until
    evenly distributed throughout the butter. Tear off a 1-foot-long piece of plastic wrap and
    place it on the counter. Use a rubber spatula to scrape the herb butter in a log shape down
    the center of the sheet of plastic wrap. Fold the plastic wrap over the butter to enclose it
    and pat to make a compact cylinder. Place the butter in the refrigerator for at least 30
  2. Place the steaks on a platter and gently press the salted Kampot pepper evenly over the
    surface of the steaks on both sides. Let stand at room temperature for 30 to 45 minutes.
  3. When ready to grill, prepare a gas or charcoal grill for grilling over medium-high heat on
    one half side of the grill. Make sure your grilling grates are clean, and brush lightly with
    oil prior to grilling.
  4. Grill the steaks on the hot side of the grill for 6 to 8 minutes. Flip them over and continue
    grilling for another 4 to 5 minutes. Test the steaks in the thickest part with a meat
    thermometer. It should register 125 F. for medium-rare meat. If the steaks are not up to
    that temperature, place them on the cool side of the grill, cover, and continue cooking to
    the desired temperature.
  5. Place the grilled steaks on a clean platter and immediately top with 3 to 4 thin slices of
    the Herb Garden Butter. Let rest for 5 to 10 minutes before slicing and serving.

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