Method

• 1.
  For the butter, place ingredients in a bowl and mash with a fork until combined. Form into a log, then enclose tightly in plastic wrap. Chill for 1-2 hours until firm.
• 2.
  Meanwhile, combine olive oil, thyme and some salt and pepper in a bowl. Add the steaks, turning to coat in the marinade, then cover and place in the fridge for 1 hour to marinate. Bring to room temperature before cooking.
• 3.
  Preheat a barbecue with a hood to high. (Alternatively, preheat the oven to 180°C and a chargrill pan over high heat.)
• 4.
  Barbecue or chargrill the steak for 2-3 minutes each side until charred. Cover with barbecue lid (or transfer to a baking tray in the oven), and cook for a further 5 minutes for medium-rare or until done to your liking. Cover loosely with foil and leave to rest for 6-8 minutes.
• 5.
  To serve, top each steaks with a generous slice of butter, drizzle with cooking juices and serve with the escalivada and gazpacho salad.