Instructions

1. Mix the garlic, onion, red wine, olive oil, cumin, rosemary and hot sauce. Place in a plastic food storage bag.

2. Combine the butter with 1/4 cup fresh herbs and one clove of garlic to make the steak butter. Roll out into a cylinder shape on the plastic wrap. Wrap the butter in the wrap, and put in the refrigerator. After the steaks have been grilled, cut a slice of the steak butter. Place on the hot steak right before serving.

3. Light the charcoal and let it burn down until they're covered with gray ash. Hold your hand 4 inches above the grill's cooking grate. If it's too hot to hold your hand above the coals for a few seconds, then it's hot enough to start cooking.

4. Remove the steaks from the marinade, shake off any excess marinade and place them on the cooking grate. Sear the first side until it's a dark brown. Lift up the edge of the steak with tongs and peek under it to see. Depending on how hot the fire is, the steak should be ready to turn in four to six minutes.

5. Sear the other side until it's a dark brown, another four to six minutes. Insert a meat thermometer to test the temperature. The USDA recommends that beef reach a minimum internal temperature of 160 degrees F.