Make compound butter: In bowl, mix softened butter with grated garlic, thyme, rosemary, chives, and parsley until evenly combined. Set aside or roll in parchment and refrigerate for later use.

Remove steaks from refrigeration and pat completely dry with paper towels. Let sit at room temperature for 15-20 minutes.

Season both sides of steaks generously with kosher salt (about 1 tsp per side) and freshly cracked black pepper. Press seasoning into meat.

Preheat infrared grill to high heat for 10-15 minutes until it reaches maximum temperature (700°F+).

Place steaks on hot grill grates. Cook undisturbed for 3 minutes to develop crust on first side.

Flip steaks and cook second side for 3 minutes for medium-rare (130°F internal) or 3.5-4 minutes for medium (140°F internal).

When steaks are 30 seconds from target temp, place generous dollop of compound butter on top of each steak while on grill.

Flip steaks so buttered side faces down against grates. Add another dollop of butter to top. Cook final 30 seconds.

Transfer steaks to cutting board and rest 5-7 minutes loosely tented with foil. Internal temp will rise about 5 degrees during rest.

Serve whole or slice against grain. Top with additional compound butter and any accumulated juices. Serve immediately.