Cream butter in a small bowl using a fork or electric mixer.
Gradually blend in the other ingredients. Butter mixture can be used while still soft, or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.
Flavored butter can be stored a couple of days in the refrigerator or it can be frozen for several weeks.
Season steaks with salt and pepper and grill or pan fry. Cook until the desired doneness. Place 1 Tablespoon on each steak and serve.
Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel. It gives the garlic a milder, smoother flavor when incorporated into your compound butter. Learn how to make compound butter.