Toast walnuts in a small skillet, over medium-high heat for 2-4 minutes. Move walnuts around as they toast so they don't burn. Once they become a little darker in color and fragrant, remove from heat and place onto a cutting board. Let walnuts cool for 8-10 minutes. Chop into smaller pieces.

Combine softened butter and walnuts with remaining ingredients. Scoop out onto a large piece of plastic wrap or parchment paper. Using wrap (or paper), roll butter into a log shape. It's very important that it's even and that the middle isn't larger than the tips. Wrap ends under and place into refrigerator for 2-3 hours before using.

To use, simply unroll and cut off a 1/2" sized piece and place onto top of steaks, prime rib, or chops.

Store mixture in an air tight container in the refrigerator for 1-2 weeks.