1. Infuse the protein with a zesty marinade by combining olive oil, crushed garlic, salt, and black pepper. Massage the mixture thoroughly into the meat’s surface, allowing it to absorb flavors for 30 minutes to 2 hours at ambient or refrigerated temperature.
2. Craft the aromatic butter sauce by gently melting butter over low flame. Incorporate finely chopped garlic and fragrant herbs, stirring delicately until the aromatics release their essence without browning. Remove from heat and reserve.
3. Prepare the cooking surface by preheating a charcoal or gas grill to medium-high intensity. For charcoal, ensure embers are glowing intensely; for gas, allow 10-15 minutes of warming.
4. Position the marinated meat on hot grill grates, creating beautiful caramelized marks. Sear each side for 4-5 minutes, adjusting cooking time based on desired doneness. Utilize a meat thermometer for precision:

135°F for medium-rare

145°F for medium

160°F for well-done

1. Transfer the grilled protein from heat and allow a 5-10 minute resting period. This crucial pause enables internal juice redistribution, guaranteeing optimal tenderness and moisture retention.
2. Carve the meat against the grain into elegant strips. Cascade the warm, herb-infused butter generously over the sliced protein. Embellish with freshly chopped parsley for a vibrant, aromatic finish.