Let 2 sticks of butter soften on the counter. Do not use the microwave to soften or melt the butter!

Add 1 tbsp olive oil to a small sauté pan and warm over medium heat. Add shallots and allow them to soften for 2-3 minutes, stirring occasionally. Add minced garlic and let the mixture cook for an additional 1 minute until garlic is fragrant and soft. Remove from heat.

Add sticks of softened butter to a small bowl. Add cooked shallot and garlic. Also add minced chives, parsley and 1/2 tsp salt (you will use less if your butter is salted.) Using a rubber spatula, gently fold the ingredients into the butter until well combined.

Turn out butter onto a square of plastic wrap and form a log with the butter. Wrap it up, twist the ends and pop the compound butter into the fridge for at least 2 hours to let it become firm again.

Preheat your grill to high heat. Liberally sprinkle your ribeye steaks with kosher salt and freshly cracked pepper on both sides. Sear steaks for one minute on each side. Turn heat down to medium high and allow them to cook for 3-6 additional minutes on each side. Time will vary based on the thickness of the steak and your desired doneness.

When your steak is hot off the grill, slice a thick piece of compound butter off and let the hot steak melt it. Oh yum!!