When it comes to grilled steaks, it's hard to beat these tender filet mignons topped with a dab of butter seasoned with chives, garlic, and pepper.
In a small bowl, combine butter, chives, pepper, garlic powder and red-pepper flakes until evenly blended. Transfer to plastic wrap and shape into a 3-inch-long log. Wrap to seal; refrigerate 30 minutes or until firm.
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. In a shallow dish, season meat with Worcestershire sauce, then sprinkle both sides with garlic powder, salt and pepper. Let stand at room temperature for 10 minutes.
Grill filets for 4 minutes per side, or until internal temperature registers 135°F in the thickest part of the meat for medium.
Once meat is cooked, remove filets from grill. Let rest 5 minutes. Meanwhile, remove chive butter from the fridge and cut into thin slices. Top each filet with 1 to 2 butter slices and serve warm.