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Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.
Use a hand mixer or a rubber spatula to stir to combine.
Roll into a log or transfer to a storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking the steak shortly after mixing it.
About 30-45 minutes before cooking, remove the steaks from the fridge and let them come to temperature.
Warm a cast iron skillet over high heat.
As the cast iron skillet heats, season the steak with salt and pepper on all sides.
Place the steak in the middle of the skillet dry. Do not add the butter yet, and do not overcrowd the pan.
Sear the steak for 4 minutes, then flip and cook for another 2.
Lower the heat to medium and add 2 tablespoons of the garlic butter per steak. Baste for another 2-3 minutes.
Remove the steak from the pan, and let rest for 10-15 minutes under foil.
Serve with another tablespoon of the garlic butter, and enjoy with your favorite sides!