• Season: Place the T-bone steaks on a cutting board or sheet tray. Liberally apply seasoning on all sides. Ideally, do this 24 hours prior and store, uncovered, in the refrigerator to dry brine. If you are seasoning just before your grilling, first apply a small amount of olive oil, then the seasoning.
• Preheat Grill: Prepare your grill for two-zone grilling, targeting 450 degrees in the cooking chamber. We prefer lump charcoal versus briquettes. Allow the grill grate to get hot.
• Grill Direct: Place the seasoned T-bone steaks on the grill grates over direct heat. Don’t walk away. After 2 to 3 minutes, flip and grill on the grates over direct heat an additional 2 to 3 minutes. Continue flipping every minute until the steak gets to your desired internal temperature using a good instant-read thermometer like the Thermoworks Thermapen One. We cook to medium rare, which for us is around 130 degrees F.
• Rest: Remove from heat and let rest for 5 minutes to allow for carryover cooking. While the steaks rest, top with 1 tablespoon of the compound butter. It will melt while it rests. Slice and then serve with your favorite sides.

Compound Butter

• Mix everything in a bowl until smooth. You can shape the butter into a log using plastic wrap and chill it if you want to make it in advance. Or just keep it soft and ready to go. As soon as the steaks come off the grill, just spoon about a tablespoon worth onto the top of the steak to melt away. Save any remaining butter in the fridge for another cook!