I know many purists want nothing to do with sauces, butters, etc. atop their steaks. For them, salt and pepper is topping enough. I can dig it, but I also like to go the other direction from time to time, and when I do, it is usually with a composed butter. Aside from, well, butter, my steak butter contains a bit of salt and pepper, lemon juice and lemon zest, and a healthy amount of fresh thyme. Gobsmackin' delish on a NY strip, if I do say so myself.
But enough about me.
What do you lot chuck on your chuck?