In a blender, combine the leaves of the rosemary and marjoram (throw away the stems), the peeled garlic cloves, red pepper, S&P and enough olive oil to cover the dry seasonings. pulse a few times in the blender so everything is chopped finely and covered in oil. Place the steaks in a shallow pan and pour and rub all over the marinade onto all sides of the steaks. Put pan in the refrigerator to marinate overnight.

In a small bowl, bring butter to a soft room temperature, but not melted. Add snipped chives, lemon zest, salt and pepper to the butter and mash together with a fork or spoon. Once butter is combined, Lay a piece of plastic wrap on the counter and spoon the butter onto it. Roll the wrap around the butter to make a log. Twist the ends and place the log in the fridge.

The next day when ready to grill or cook the steaks, bring steaks to room temperature by placing the pan as is on the counter, with no cover, for 1 hour. Take the butter out of the refrigerator also and cut into 8 slices.

Bring your grill or Cast iron pan to medium high heat. Lifting one steak at a time, brush off the majority of the marinade from the steaks. Place on grill or pan and sear for 4-6 minutes. Check for a nice sear and turn over and let that side also sear for 4-6 minutes. If both sides are seared to a bit of blackening, remove from heat, place in a new pan and cover with foil. Let rest for 20 minutes.

Place the steaks back on the heat for 1 minute per side then place back on pan, top with the butter ( 2 slices per steak), cover again with foil and let rest until butter has melted. (About 5 minutes or so)

Enjoy!!!!