Heat an outdoor grill to the highest heat. Preheat oven to 375 degrees.
Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and sides. Use a generous amount of salt as this is a thick steak.
Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
Transfer the steak off the flame and continue grilling with the grill hood down and internal cooking temperature at 375 F. Grill until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
Let rest for 5-10 minutes.
Spoon 1-2 tablespoons of compound butter onto the steak. Slice and serve.
Compound Butter
In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.
NOTES
*Rule of thumb when seasoning: one teaspoon of Kosher salt per pound
