Mash together the butter, garlic, herbs, and a pinch of salt. Place on a piece of plastic wrap, wrap into a log shape, and twist the ends. Refrigerate for at least 2 hours or up to a week.

Remove steaks from the refrigerator and let sit at room temperature for 20 minutes. Lightly brush both sides with olive oil and season lightly with salt and pepper. Wrap a slice of bacon around each steak and secure with butcher’s twine.

Prepare the grill for direct heat and preheat to medium-high heat. Oil the grates with vegetable oil.

Grill for 4-5 minutes per side or until the steaks reach an internal temperature of 130°F for medium-rare. If the bacon is not crisp enough, use a pair of long tongs to hold the steaks over the grill with the bacon facing the heat to crisp it up. Let steaks rest for 5-10 minutes before serving.

Slice the butter into 4 discs and serve one on each steak.