1. Use paper towels to pat steaks dry. Sprinkle salt and pepper over both sides of each steak and set aside for 1 hour.
2. Place softened butter in a medium bowl. Use an electric mixer on medium-high speed to whip the butter for 1 minute. Add chives, horseradish, and lemon zest to the bowl. Beat mixture for 1 more minute to thoroughly combine ingredients. Alternatively, beat butter with a wooden spoon. Transfer compound butter onto a piece of parchment or waxed paper. Shape the butter into either a rectangular or round log about 11/4 inches high. Wrap tightly and refrigerate until firm, about 30 to 60 minutes.
3. Preheat grill to medium. Place steaks directly on grill grate. Cook for 6 to 10 minutes, turn, and cook for an additional 6 to 10 minutes for medium rare to medium doneness.
4. Transfer meat to a cutting board and let rest for 5 minutes. Slice each steak across the middle on a diagonal and place on 6 plates. Cut chilled compound butter into 6 equal slices and place a slice on top of each steak. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2015