No matter what time of year it is, I am always up for a grilled steak. If it’s too cold outdoors, you can use a seasoned iron skillet on high heat for a successful result. For years, I’ve used seasoned compound butters to add loads of flavor to many dishes. What is a compound butter? It’s merely a mixture of butter and other ingredients. Here, I’ve adapted a recipe from Discover California that enhances a simple steak with a garlicky, sun-dried tomato compound butter. You can make the butter a few days ahead and freeze it until you are ready to use it. Make sure to defrost it to chilled before using. The robust tomato-garlic notes are equally enjoyable on grilled chicken, fish, vegetables, corn on the cob, baked potatoes, and soft corn polenta. A simple arugula salad makes a colorful and tasty accompaniment. To drink? A full-bodied merlot or …