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First lets make the butter.
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To make garlic paste you can do 1 of 2 things (youll need about 1 teaspoon of garlic paste): Take two garlic cloves and grated them over a microplane.
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This will make it tiny, shredded and paste-like; OR Take two garlic cloves and mince them finely.
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Then use a sprinkle of kosher salt and the back of your knife to crush it into a paste.
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I wont judge you on what you choose to do, but let me just say that the microplane thing is easier.
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Set the garlic paste aside.
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Using a fork mash together the butter and goat cheese.
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Mash in the garlic paste.
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Chop the walnuts and stir them into the mixture.
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Refrigerate while you make the steaks and whatever sides you like.
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For the steaks its simple: when you have a great cut of meat you dont need to add a ton of other flavors.
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Preheat your oven to 400 F. Season both sides of each steak liberally with kosher salt and black pepper.
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In a skillet (cast iron preferably) heat a tiny bit of oil over medium-high heat.
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You want the pan to get crazy hot, so maybe start this while you make the butter.
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Take each steak and, one or two at a time, sear them in the hot, hot skillet for about 3 minutes per side until its golden and caramelized.
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Repeat with the remaining steaks if you had to do this in batches.
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If you have a large enough cast iron skillet to fit all 4 steaks into, you can just transfer the steaks to the oven in that.
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If not, transfer the steaks to a baking sheet and continue roasting at 400 F for 5-10 more minutes until you reach the desired level of doneness.
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Let them rest for about 5 minutes, and then serve hot with dollops of the butter on top.
