Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog. Note: make certain to use fresh herbs, not dried.
05While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
06In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
07Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.