1. Place steaks in large zip-top plastic bag; pour sauce over steaks. Seal bag, pressing out excess air; massage steaks in bag to coat and refrigerate at least 1 or up to 4 hours.
2. In medium bowl, stir garlic, butter, parsley, basil, dill, lemon juice, salt and pepper. Makes about 1/2 cup.
3. Prepare outdoor grill for direct grilling over medium-high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145°F upon standing.)
4. Slice steaks against the grain; serve topped with herb butter.

Approximate nutritional values per serving (3 3/4 ounces steak, 2 tablespoons herb butter): 500 Calories, 37g Fat, 20g Saturated Fat, 162mg Cholesterol, 418mg Sodium, 7g Carbohydrates, 0g Fiber, 6g Sugars, 5g Added Sugars, 33g Protein