In a skillet over medium heat, add the olive oil. Once hot, toss in the diced garlic and shallots. Sauté until fragrant and translucent, about 3-4 minutes.
In a mixing bowl, combine the softened butter, sautéed garlic and shallots, basil, pepper, sea salt, lemon zest, and lemon juice. Use a spatula to mix everything together until well combined and creamy.
Once mixed, transfer the butter mixture onto a sheet of parchment paper. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 1 hour until firm.
Once the butter is firm, simply slice off a piece and place it on top of your freshly grilled or pan-seared steak.
