Season both sides of the steaks with salt. Let sit at room temperature for at approximately an hour before you want to cook them.

You can either refrigerate the butter as is or you can roll it up in parchment paper, then foil and twist the ends to form a round log. The foil allows the ends to stay sealed.

When your'e ready to cook the steaks, season both sides with fresh ground black pepper. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot -- you don't want it too hot but you want it to start searing right away -- add the steak.

Cook the steak on both sides until it is very brown and caramelized. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray. Cook the second steak in the same fashion. Both steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate them.

In your oven, place the top rack so it is about 10 inches from the broiler. Heat the broiler. Using a filet knife cut the meat from each side of the bone then slice the meat into smaller bit size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened flavored butter then place a small glob on each steak. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve.