1. In a mixing bowl, mash all but 1 tablespoon of Kerrygold Unsalted Butter with herbs, shallots, and garlic. Season to taste.
  2. Pat the steaks dry and sprinkle on all sides with 2 tsp* salt.
  3. Heat a heavy 10-inch or larger cast iron skillet on high heat. Add the remaining 1 tablespoon of Kerrygold Unsalted Butter; when melted, add the steaks in a single layer.
  4. Let the steak sit for 1 minute. Using tongs, flip and cook for 1 minute. Continue flipping the steak every 30 seconds. After two minutes, add a few pinches of pepper.
  5. Transfer the steak to a cutting board and let rest for 5 – 10 minutes. Cut slices on the diagonal against the grain.
  6. Turn the heat to medium-low. Pour in the stock and use a wooden spoon to scrape any brown bits stuck to the bottom of the pan.
  7. Add the compound butter and whisk until melted. Turn the heat to medium and stir until the sauce thickens slightly. Season to taste.
  8. Drizzle the steak slices with the pan sauce and serve.