Bring the steaks out of the fridge and allow them to come to room temperature.

To make the compound butter, in a bowl combine the softened butter, lemon zest, herbs, garlic, salt and pepper and stir together until it’s well combined. Place the butter in a large piece of plastic wrap, roll it into a log and twist the ends so that its contained. Transfer the butter log to the fridge to firm up (approximately 2 hours) or place it in the freezer for 20 minutes for a speedier method.

Generously season the steaks on both sides with the salt, pepper and garlic powder.

Add the oil to a large cast iron skillet on medium high heat. Once the oil is hot add in the steaks and leave them to cook untouched for 6 minutes, then flip over, add the butter to the pan and leave the steaks to cook for a further 6 minutes, and use a spoon to baste the steaks in the melted butter as they cook. Use a meat thermometer to ensure the steaks are cooked to your liking (aim for 135°F)

Remove the steaks from the pan and place them on a cutting board and leave to rest for 5 minutes before slicing

Slice the compound butter into rounds and place them on the steak to serve.