Perfect Grilled T-Bone Steak with Compound Butter

1. Soften butter. Mix one of the compound butter variations, form into a small log on parchment or plastic wrap, and chill 30 minutes.

2. Pat steaks very dry. Season all over with salt, pepper, and optional garlic powder; let sit at room temperature 20–30 minutes.

3. Preheat grill to high, 450–500°F, setting up a hot direct zone and a cooler indirect zone if possible. Clean and oil the grates.

4. Lightly oil steaks. Sear over direct heat 3–4 minutes per side until a deep brown crust forms.

5. Move steaks to indirect heat and cook, covered, until internal temperature reaches 125–130°F for medium-rare (or to your preferred doneness).

6. Rest steaks 5–10 minutes. Slice thick coins of the chilled compound butter on top so it melts over the hot crust, then carve and serve.