Herb Garden Butter: 6 tablespoons unsalted butter, at room temperature 1 tablespoon chopped parsley 1 tablespoon minced fresh rosemary 1 tablespoon finely slivered fresh basil leaves 2 teaspoons minced fresh tarragon 2 tablespoons salted Kampot peppercorns, chopped 1 small shallot, minced 1 clove garlic, minced Steaks: 2 New York Strip or Ribeye steaks, about 1 ½-inches thick, 12 to 14 ounces each 2 tablespoons salted Kampot peppercorns, chopped
- To make the Herb Garden Butter: Place the softened butter in a mixing bowl and mash it with the tines of a fork. Fold in all the herbs, Kampot pepper, shallot, and garlic, until evenly distributed throughout the butter. Tear off a 1-foot-long piece of plastic wrap and place it on the counter. Use a rubber spatula to scrape the herb butter in a log shape down the center of the sheet of plastic wrap. Fold the plastic wrap over the butter to enclose it and pat to make a compact cylinder. Place the butter in the refrigerator for at least 30 minutes.
- Place the steaks on a platter and gently press the salted Kampot pepper evenly over the surface of the steaks on both sides. Let stand at room temperature for 30 to 45 minutes.
- When ready to grill, prepare a gas or charcoal grill for grilling over medium-high heat on one half side of the grill. Make sure your grilling grates are clean, and brush lightly with oil prior to grilling.
- Grill the steaks on the hot side of the grill for 6 to 8 minutes. Flip them over and continue grilling for another 4 to 5 minutes. Test the steaks in the thickest part with a meat thermometer. It should register 125 F. for medium-rare meat. If the steaks are not up to that temperature, place them on the cool side of the grill, cover, and continue cooking to the desired temperature.
- Place the grilled steaks on a clean platter and immediately top with 3 to 4 thin slices of the Herb Garden Butter. Let rest for 5 to 10 minutes before slicing and serving.