1. Prep the steaks: Trim any excess fat from your bone-in strip steaks or chosen cut, then pat them dry to help the seasoning stick and promote a great sear.

2. Prep the steaks: Rub both sides of the steaks with a small amount of vegetable oil to keep them moist during grilling. Generously apply and press in the steak seasoning, which mixes 3/4 tablespoon rock salt, 1 1/2 teaspoons whole black peppercorns, 1/2 teaspoon minced dried garlic, 1/2 teaspoon minced dried onion, 1/4 teaspoon fennel seeds, and 1/8 teaspoon red chili pepper flakes, all coarsely ground.

3. Preheat grill: Preheat your grill to about 500°F, setting up two heat zones by lighting 1/2 to 2/3 of the burners on high or placing hot coals on one side for even cooking.

4. Sear and cook: Sear the steaks on the hot side for about 1 1/2 minutes per side, keeping the grill lid closed between flips to lock in flavors. Then, move them to the cooler, unlit side and cook with the lid closed for around 7 minutes to reach medium doneness just adjust the searing time if your steaks are thicker. Use a meat thermometer to check, aiming for about 145°F for medium.

5. Rest and serve: Once off the grill, let the steaks rest for at least 15 minutes; this step is crucial for keeping those juices inside. Top with slices of the chilled herb butter, made by mixing 1 stick of softened salted butter with 1 tablespoon finely minced fresh rosemary, 1 tablespoon finely minced fresh thyme, 2 tablespoons chopped parsley, 1 minced garlic clove, and a pinch of the steak seasoning. The herb butter can be prepped ahead and stored in the fridge or freezer, adding that extra touch of flavor effortlessly.