In medium bowl, stir together butter and sofrito until combined. Place small sheet plastic wrap on work surface; top with butter mixture. Using plastic wrap as an aid, form butter mixture into 1½ ” diameter log; wrap tightly and chill until firm. (Note: Butter can keep in refrigerator 1 week or in freezer 1 month.)
Heat grill to medium-high heat. Season steaks generously with adobo. On greased grill grates, cook steaks, flipping once, until well browned on both sides and medium rare (about 6 minutes).
Transfer steaks to serving plates. Cut butter into 4 rounds. Top each steak with 1 round butter; let steak rest 5-10 minutes (butter will melt slightly). Serve with GOYA® Sweet Plantains, if desired.
Shaping the Sofrito Butter into a log shape (Step 1) makes for a pretty presentation: the round discs of butter melt evenly and look muy elegante on top of the steaks. However, if you prefer a more casual look (and a quicker approach), simply cover the bowl of Sofrito Butter with plastic wrap and transfer to the refrigerator until chilled. Once the steaks are cooked, top each steak with 1 tablespoon of the butter mixture.