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1
Meat Butter: Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.
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2
Place the butter in a mixing bowl.
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3
Add the powdered mixture and, using a handheld electric mixer, blend well.
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4
Scrape the butter mixture onto the center of a sheet of plastic film.
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5
Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 1/4 inches in diameter.
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6
Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.
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7
When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.
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8
Steak: Clean, oil, and preheat the grill.
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9
Wipe excess moisture from the exterior of the steaks using a paper towel.
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10
Season one side with salt and pepper.
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11
Place the steaks on the hot grill, seasoned side down.
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12
Grill for 3 minutes.
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13
Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.
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14
Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.
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15
Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.
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16
Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.
