1 lb. butter
3 T. extra virgin olive oil
2 T. fresh chives
1 T. fresh thyme
1 T. fresh sage
1 T. fresh rosemary

Cut the butter into small chunks and bring to room temperature. Place the oil and chives in food processor and process until chopped finely. Add remaining herbs and process until herbs have colored the oil. In a medium bow, beat butter until it is light and fluffy, about 5-7 minutes. Add the herb oil and beat another 2 minutes until oil is completely incorporated. Scrape butter onto parchment paper or plastic wrap. Roll tightly into a log about 2 inches around. Refrigerate until chilled.

Cut into thin rounds and serve on a hot grilled steak, letting it melt in. (You can also experiment with other herbs and seasonings.)