Ingredients:
4 chuck-eye steaks
1 stick compound butter for steak
4 tablespoons olive oil
5 tablespoons red wine vinegar
4 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Instructions:
-In a small bowl combine all of the chuck steak marinade ingredients. Use a small whisk or fork, and stir to combine completely.
-Place the chuck steak in a ziploc bag, and pour the marinade over the steaks, and toss until they are all completely coated. Marinade in the fridge for up to 24 hours.
-Heat a charcoal or gas grill to high heat. Place the marinated steaks on the uncovered grill in the direct heat. Grill for 3-4 minutes per side.
-Move the steaks to the indirect heat, cover them, and continue to grill until they reach your desired level of doneness. The safe internal temperature for beef is 145 degrees, use a meat thermometer!
-Remove the steaks from the grill and place a pat of the compound butter on each of them. Allow the steaks to rest for a few minutes as the butter melts.
-Cut the steaks into strips, serve, and enjoy!

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