In a bowl combine kosher salt, freshly ground black pepper, onion powder, and dill seeds.
Using the side of a knife, smash the garlic cloves to remove the skins and chop well.
Using a citrus zester, remove about half of the zest from an orange . Place this in the bowl and mix all the ingredients.
Gently massage the seasoning on both sides of each steak and allow the meat to marinate for at least 20 minutes. Meanwhile, turn on the grill to 450 ° F for a great sear.
Remove the seasoned steaks to the hot grill, cook for 4 to 6 minutes per side a little frequent, longer if desired (this is for 1 inch or thicker). Remove fillets and let rest for 5 to 10 minutes before serving.
Top with herb compound butter and serve.
FOR COMPOUND BUTTER:
Allow butter to come to room temperature and place in a bowl.
Using the side of a knife, smash the garlic cloves to remove the skins and chop finely.
Chop the fresh herbs and mix with butter, garlic, and salt.
With a spatula incorporate all ingredients and fold onto a sheet of waxed paper.
Roll the butter mixture into a cylindrical shape working with the waxed paper. Crimp edges and refrigerate until firm.
Remove from refrigerator, unroll and cut into pieces to top each steak.
Roll in and refrigerate the remaining compound butter.
