Put the butter in a saucepan over medium heat, once melted add the garlic and herbs. Let that simmer for a few minutes, just enough to cook the garlic slightly.

Put the butter in a container and put in the fridge until it becomes slightly solid.

Rub some of the butter on all sides of the steaks and season both sides with kosher salt, pepper, and just a pinch of sugar.

Preheat the grill to medium high. Once hot, grill the steaks 4 to 7 minutes per side depending on how you like them cooked and how thick they are.

Note: I recommend using an instant read thermometer. I removed mine at 140 degrees so after they rested they were a perfect medium doneness.

Let the steaks rest for a few minutes. Serve the steaks with the remaining garlic herb butter over top so the butter melts into the steaks.