Into a stand mixer with a whisk attachment, add Heavy Cream (6 cup). Whisk on medium speed for about 30 minutes.
Drain off the buttermilk.
Press the butter with your hands to remove remaining moisture, forming it into a ball.
Run the butter under cold water.
Add Jacobsen® Sea Salt (1/2 teaspoon) to the butter ball.
Sprinkle Fresh Rosemary (to taste), Fresh Parsley (to taste), Granulated Garlic (to taste), and Dried Thyme (to taste) over top. Fold into the butter.
Wrap butter and place in fridge until ready to use.
Season Steak (2) with Cayenne Pepper (to taste) and Coarse Black Pepper (to taste) and cook to your liking.
When the steaks are almost done, add the compound butter on top. Let it melt.
Serve with your favorite sides and enjoy!