Top the steaks with the chile butter.
In a bowl, combine the butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash to thoroughly combine.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
Transfer to a cutting board and let rest.
Add the seasoned steaks. Cook.
In a medium pan, heat olive oil on medium-high until hot.
Pat the steaks dry with paper towels; season with salt and pepper on all sides.
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