(Serves 2)

2 10 oz. grass fed sirloin steaks
2 garlic cloves, peeled
1 tbsp. fresh thyme
1 tbsp. chopped fresh parsley
1 tbsp. shallots, chopped
2 tbsp. lemon juice
dash Worcestershire sauce
1/ 2 lb.  butter, melted
salt & fresh black pepper to taste
fresh thyme for garnish

Sprinkle steaks with salt and pepper, then set aside.

Poach garlic cloves in boiling water until tender, about 15 minutes. Drain well and puree in a mortar and pestle. Season with salt and pepper, set aside.

Mix thyme, parsley, shallots, lemon juice, and Worcestershire sauce with the butter. On a sheet of parchment paper, form butter into rolls and refrigerate until ready to use.

Preheat grill or broiler. Brush steaks with clarified butter and cook until desired doneness. Place garlic puree and thyme leaves on each plate, top with a steak, and then place two slices of herb butter on top. Serve.