6 T-bone steaks, cut 1 1/2 inch thick
Salt and cracked black pepper, as needed
1 C grapeseed oil
6 oz unsalted butter, softened
1 T thyme, chopped
1 T parsley, chopped
1 t sage, chopped
1 t rosemary, chopped
1 t coarse sea salt
1. Prepare T-bone by seasoning with salt and freshly cracked black pepper. Rub with a small amount of grapeseed oil. Grill the steaks over medium-high heat to mark, turning over once (should take approximately 10 minutes per side). Remove and rest in a warm spot by the grill.
2. Using a paddle on a mixer or a spatula in a bowl, cream the butter until pale white and smooth. Add herbs and sea salt and combine.
3. Remove butter to parchment paper and, using hands, shape into a rough log. Fold parchment paper over and, using a sheet pan or long ruler, pinch and crimp the paper to form a tight cylinder. Pinch in the ends to force the shape into a 1 1/2 inch to 2 inch-diameter log. Chill or freeze until solid and ready to slice.
4. Place the steaks back on the grill to warm both sides of each. Top with a 1/2-inch thick slice of compound butter and allow to just being to melt. Plate and finish with any extra jüs.