Visit the butcher and purchase 4, 6-to-7-ounce chuck eye steaks
Lavish the chuck steaks with a teaspoon ground pepper and salt.
Place steaks in the ‘fridge for a couple of hours to absorb the spices.
Make the chili herb butter: Mash 4 tablespoons soft butter, 1 teaspoon each of minced parsley and cilantro, ½ teaspoons minced chives.
Mince half of a Fresno chili. Add it to the butter mix with additional salt and pepper if needed.
Prepare your grill by brushing the grill grates with coconut oil.
Grill steaks - 7.5 minutes on each side
Top each tender steak with a tablespoon of herb butter before serving.