Instructions: Melting chive butter on any kind of grilled steaks creates a tasty herb sauce.

1. To prepare the chive butter, in a small bowl, combine the butter, chives, lemon juice, salt and pepper. Using a fork or wooden spoon, beat vigorously until blended. Transfer to a sheet of plastic wrap and shape into a log about 2 inches long and 1 inch in diameter. Wrap in the plastic wrap and chill until firm, about 1 hour, or for up to 3 days.

2. Prepare fire for direct-heat cooking on a grill. Position the grill rack 4 to 6 inches above the fire.

3. To prepare the steaks, sprinkle them lightly with salt and pepper and place them on the rack. Grill, turning every 2 minutes until done to your liking, about 8 minutes total for rare, about 10 minutes total for medium. About 4 minutes before steaks are done, arrange the bread slices on the rack and grill, turning once, until lightly browned, about 2 minutes on each side.

4. To serve, transfer the bread to individual plates.

Place a small handful of watercress on each slice of bread and place a steak on the watercress. Cut the chive butter into 4 equal slices and place a slice on each steak. Serve at once.

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