Instructions

• In a medium bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 2 to 24 hours, turning occasionally. 

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• In a small bowl blend the butter ingredients, including ½ teaspoon of salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 4 centimetres thick. Refrigerate until firm, 45 minutes to 1 hour. 

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• Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
• Prepare the grill for direct cooking over high heat (230°C to 290°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
• Remove the steaks from the bag and wipe off the excess marinade with your hands, leaving a thin coating. Season the steaks evenly with 1 teaspoon of salt.
• Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon–pepper butter and let rest for 3 to 5 minutes. Serve warm.
  Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon–pepper butter and let rest for 3 to 5 minutes. Serve warm.