1. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)

2. Season ribeye steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.