Instructions

1. In a large sealable bag, Add steaks, entire bottle of Pow Pow Sauce and seal bag, pressing out excess air. Chill at least 1 day.
2. Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
3. Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes.
4. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare
5. Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing. Enjoy!

Do Ahead

• Steaks can be marinated 3 days ahead. Keep chilled.