Grilled Steak with Compound Butter

Steps

1. Set up the grill with two zones: a cold zone and a hot zone.
2. Place the thick steaks (Rebuy or New York strip) on the cooler part of the grill to avoid burning initially, even if it is smoking hot.
3. Apply compound butter to the top of the thick steaks that do not have enough fat for basting.
4. Rotate the grill grate and flip the steak back to the other side after about 30 seconds. Avoid charring at this stage; aim for a golden brown color.
5. Continue rotating the steak on the hot zone, cleaning off residual seasoning between rotations, until it reaches a nice golden brown crust.
6. Once the steaks have a good crust but are still almost completely raw inside, move them to the cold zone and let them chill (rest).
7. Apply butter to the chilled steaks for basting or as a compound butter. Note: Do not season with Google's rub before cooking due to sugar content.
8. Grill the marinated skirt steak on the cooler part of the grill first, as its marinade contains sugar and it will burn quickly.
9. Wait until the skirt steak develops a crust, then spin the grate and continue flipping every 30 seconds to prevent burning.
10. Once the thick steaks have developed their desired golden brown color and crust, move them to the cold zone for indirect heat cooking.
11. Cook the steaks in the cold zone until they reach an internal temperature of 135°F (for medium-rare).
12. Remove the cooked skirt steak from the grill. Let it rest for five minutes before slicing against the grain.
13. Let the thick steaks rest for eight minutes after cooking.
14. Slice both types of steak against the grain.