In a medium bowl combine the butter, pesto, garlic, and jalapeno. Layer a large piece of plastic wrap over a large piece of aluminum foil. Scoop the butter from the bowl onto the plastic-lined foil, then loosely roll the foil over the butter. Working from both ends, twist the foil toward the middle to create a goat cheese log-shaped tube of seasoned butter. Refrigerate until solid, at least 2 hours. (You can also just combine the butter ingredients and use immediately).
Season the steak generously with salt and pepper. Preheat a grill, grill pan, or cast-iron skillet heat or grill pan over medium-high heat, then grill the steak to desired doneness. Let the steak rest for a few minutes. While the steak is resting, unwrap the compound butter and slice off a few quarter-inch discs. Slice the steak while still warm, and serve topped with the compound butter.