In a medium bowl, combine softened butter, parsley, lemon zest, lemon juice, crushed red pepper flakes, smoked paprika, minced garlic, salt, and pepper.
Mix until well incorporated. Transfer to plastic wrap, shape into a log, and refrigerate until firm (about 1 hour).
Season the Steak:
Let the steak sit at room temperature for 30 minutes.
Preheat the grill to high heat. Pat the steak dry, brush with olive oil, and season generously with salt and pepper.
Grill the Steak:
Sear the steak on the hot grill for 4–5 minutes per side to develop a crust.
Move to a cooler part of the grill and continue cooking to desired doneness:
Rare: 125°F
Medium Rare: 135°F
Medium: 145°F
Medium Well: 150°F
Well Done: 160°F
Use an instant-read thermometer for accuracy.
Rest and Serve:
