Ingredients:

Steak:
2 lbs Tri-tip Steak
⅓ cupGarlic & Herb Infused Olive Oil
⅓ cup DarkBalsamic Vinegar of Modena 
2 TbspHerb & Garlic Dipper
2 tspBlack Garlic Sea Salt 
2 Tbsp Compound Butter for serving. 

Compound Butter:
½ cup Unsalted Butter, softened
1 TbspHerb & Garlic Dipper
1 Tbsp Garlic & Herb Olive Oil

Instructions: 

1. In a large bowl or ziploc bag combine steak with olive oil, vinegar, dipper, and sea salt. Let marinate at least 1 hour and up to 12 hours in the fridge.
2. In a medium mixing bowl blend the ingredients for the compound butter together until well combined. Using a piece of plastic wrap, secure butter inside plastic wrap then shape butter into a log. Refrigerate 1 hour or until firm. 
3. If steak has been in the fridge let it come to room temperature for at least 30 minutes before cooking. 
4. Heat grill to 400F, place steak on grill and cook 6-7 minutes per side for medium rare. 
5. Take steak off the grill and place 1 Tbsp of compound butter per 8oz of steak. Let rest 10 minutes per 1 inch thickness.