In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, rosemary, salt, pepper, and lemon zest.

Mix well until all the ingredients are evenly distributed throughout the butter.

Place the mixture on a piece of plastic wrap or parchment paper and form it into a log.

Roll the wrap tightly around the butter, then twist the ends to seal.

Refrigerate for at least 2 hours, or until the butter is firm.

To serve, slice the butter into rounds and place on top of hot, grilled steaks.