Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly.
Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter.
Salt and pepper steaks.
Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit.
After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness.
Remove steaks from grill.
Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them.
For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.