• For the steaks
• Set up your grill for 2-zone cooking by heating one side.
• Salt and pepper your steaks.
• Grill Roasting
• When the grill is hot, place steaks on the cool side of the grill.
• Probe a steak, making sure that no part of the probe, transition, or wire crosses the high-heat zone.
• Set up the air probe, near the steak but far from the hot zone.
  
• Set the alarms on your Smoke: 110°F (43°C) high alarm for the meat—or 15° less than your desired doneness—and 250°F (121°C) high alarm for the air.
• Let the steaks cook.
• When the alarm sounds on your steak, verify the temp with your Thermapen.

Searing

• Move the steaks to the hot zone and continue cooking.
• Flip the steaks after 2-3 minutes, checking regularly with your Thermapen.
• When your steaks are 5° below your target temp, pull them from the grill.
  
• Tent the steaks and let them rest 5 minutes.
• For the butter
• Prepare flavorings.
• Mix the butter and flavorings well in a mixer.
  
• Press out into a rough cylinder.
• Roll in parchment paper, forming into a better cylinder.
  
• Twist ends of the paper to finish the form.
• Store in refrigerator or, if for later use, the freezer.
• Bring it all together
• If your butter is cold and firm, place a slice of it on each steak as soon as they come off the grill. If the butter is still quite soft from beating, you can add it right before serving. Either way, it will melt and spread its flavors over the surface of the steak, pooling at its base to create a sauce as fine as any chef could ever hope to make.