2 or 3 John's Farm KC Strips, Ribeye or Sirloin Steaks
2 T kosher salt
2 T black pepper
3 T butter, softened
2 sprigs thyme, chopped
bunch rosemary, chopped
2 cloves garlic, peeled and crushed
Mix salt, pepper, thyme, rosemary and garlic with softened butter. Cover and place in refrigerator for minimum of ½ day. When steaks are ready to cook, remove butter from refrigerator to bring to room temp. When steaks have cooked and are plated, add a scoop of compound butter to each.