In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershire, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in the shallot, chives, capers, and thyme.
Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter; twist the ends to close. Refrigerate for at least 2 hours.
Position a rack in the center of the oven and heat the oven to 400°F. Season the steaks on all sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes. Flip and cook until the other side is browned, 2 minutes. Transfer the skillet to the oven.
Roast until cooked to your liking, 4 to 6 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.
Make Ahead Tips
The butter can be made up to 1 week ahead.
nutrition information (per serving):
(with 1 Tbs. butter), Calories
22, Fat Calories
200, Saturated Fat
35, Monounsaturated Fat
1, Polyunsaturated Fat
Photo: Scott Phillips