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Remove ½ cup (1 stick) of butter from the refrigerator about 2 hours before beginning this recipe to give it time to soften. Strip the leaves from several sprigs of thyme. Chop them finely until you have about ¼ cup (32 g) of thyme. If you can’t wait 2 hours, microwave the butter in 15-second increments until it is soft enough to work with. Put the softened butter in a mixing bowl. Add 1 teaspoon (5 g) of coarse sea salt and 1 teaspoon (5 g) of freshly-ground black pepper. Add the chopped thyme and use a spatula or spoon to thoroughly mix the butter until all the ingredients are evenly incorporated. Tightly cover the bowl or transfer the thyme butter to an airtight container. Place it in the fridge for up to 2 weeks. Alternatively, you can freeze it for up to three months. Slather thyme butter over freshly-baked bread, add a pat of it to a hot steak, slip it into a steaming baked potato, or use it to butter corn on the cob. The possibilities are endless!
Soften the butter and chop the thyme. Mix thyme, salt, and pepper into the butter. Cover and store the thyme butter in the fridge. Serve thyme butter with your favorite dishes.