Season steaks with a generous amount of salt and pepper. Place on a plate and refrigerate for 1.5 hours, uncovered – this allows a crust to form.
In a bowl, combine the softened butter with the fresh herbs and chili. Season with salt and pepper to taste. Mould together, cover and store in the refrigerator until steaks are ready to be cooked.
30 mins before cooking, remove the steaks from the fridge, as well as the herbed butter. Keep the herbed butter aside and allow to soften again. Preheat the grill to high and brush the bars with a little vegetable oil. For a medium rare steak, grill for 5 minutes on each side.