Instructions: About 1/4 teaspoon freshly squeezed lemon juice or red wine vinegar

Place a heavy, preferably cast-iron, skillet over medium-high heat and heat it until hot but not smoking. Depending on type and size of steaks, you may need to use additional skillets or cook steak in batches.

Pat steaks dry. Carefully add steaks to skillet(s) and cook, without turning, 2 to 4 minutes per side for rare, depending on thickness of steak. Using tongs, carefully turn steaks and cook 2 to 4 minutes on second side for rare. If steak is thick or if you prefer your steak cooked medium to well done, transfer skillet to a 400-degree preheated oven until cooked almost to the desired doneness. (Heat will continue to build in the steaks interior even after it has been removed from the oven.)

Transfer steak to a cutting board, season with salt and pepper to taste and set aside to rest for at least 10 minutes.

Meanwhile, using a fork, mash butter until smooth. Add chives, shallot, thyme, about 1/2 teaspoon each salt and pepper and lemon juice or vinegar. Mash until combined. Set aside.

Serve each steak with a pat of the compound butter.

Note: If the butter is not at room temperature, soften it slightly in a saucepan over low heat or in the microwave. It is OK if it begins to melt.

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