1. To make the horseradish butter, heat 1 tablespoon butter in a small saucepan over medium-low heat. When foamy and fragrant, stir in horseradish, herbs, sea salt, and pepper. Cook 1 – 2 minutes
  2. Spoon into a small bowl and refrigerate until butter firms up slightly, roughly 20 minutes. Then, stir or whip melted butter into remaining butter. Form into a log, wrap in parchment, and chill.
  3. To make the steaks, light your charcoal and let the coals get very hot
  4. Meanwhile, rub steaks liberally with sea salt and black pepper
  5. When coals are hot enough that it’s uncomfortable for you to hold your hand over them for more than a couple of seconds, use tongs to pile them up on one side of the grill. Rub your grate down with a very small amount of oil and place it over the coals
  6. Place the steaks on the grill and gril for 4-5 minutes per side
  7. Check temperature with a meat thermometer. You’re aiming to pull them when they’re about 5 degrees shy of the temperature you’re going for. If beef is not up to temperature yet, place it back on the grill, but not over the coals, and cover with lid. Cook a few more minutes and check temperature again.
  8. When the beef is up to temperature, pull it and allow it to rest for five minutes. Add a dollop of herb butter to each steak.
  9. Use a sharp knife to slice, and serve.