In a small bowl, mix the butter with the garlic and herbs. Place the butter mixture on a piece of plastic wrap and shape it into a log. Freeze for about 15 minutes until firm. Preheat the grill until very hot. Let any leftover bits burn off, then clean the grill with a cloth. You can lightly grease it with a little oil or fat.

Pat the salmon and steak dry with paper towels. Brush a little oil onto both sides of the salmon and steak. Since the steak is thin, don't salt it beforehand—salt draws out moisture and can make the meat overcooked. For thicker cuts, you can add a little salt and marinate with other seasonings. Place the salmon and steak on the hot grill. Add salt to the cooked side after flipping the salmon and steak.

When serving, place a slice of the herb butter on top of the salmon and steak so it melts from the heat. I had some leftover couscous from the day before, so I served it on the side.