In a small mixing bowl, work the butter with a rubber spatula or wooden spoon until it gets light and fluffy.

Add the fresh herbs, cayenne, crushed red pepper flakes, lemon zest, salt, and pepper. Mix well, until combined.

Spoon the butter mixture out onto a piece of parchment paper or wax paper. Roll in the paper and use your hands to work the butter into a log.

Refrigerate for at least twenty minutes.

Cook your protein to your liking. While still hot, add the butter to the top and let melt evenly over protein before serving. Either that, or place a few tablespoons on top of and beneath your protein and slow cook until to your liking.