Start by setting the butter out to room temp and then adding about a tbsp of horseradish or to taste along with salt to taste and whip it, cover with plastic wrap.
Set your steak out to get to room temp. Brush with olive oil and season the fat side. Set your grill to medium and cook roughly 4 minutes fat side down turning 2 minutes in to cross hatch. At this time season the lean side. Pull off direct heat and finish cooking lean side down for an additional 4 minutes or until it reaches 125 to 130 and remove.
Slather the steak with the butter and tent with foil and allow to rest. Put the steak on a cutting board and slice. Pour the reserved juices from what it was resting in into a ramekin and mix well to form a sauce and drizzle over the sliced steak or serve on the side.
Dont be worried about the rosy red color of the meat. This tender cut retains that color and tenderness so judge only by the internal temp.
