T-Bone Steak

In a bowl, combine the soft butter, minced parsley, minced garlic and Italian seasoning. Stir until combined. Cover and refrigerate the herb butter until serving. Editor's Tip: Make the flavored butter a day ahead, shape it into a log, wrap it in parchment or wax paper, and refrigerate it. When the steaks are ready, unwrap and slice the butter to place on them.

In a shallow dish, combine the oil, salt, pepper and garlic powder. Add the steaks, turning to coat them in the oil mixture. Let the steaks stand at room temperature for 30 minutes, turning once. Editor's Tip: The olive oil helps the seasoning adhere to the steaks and keep them from sticking to the grill grate. If you oil your grill grate first, skip the oil on the steaks and simply season them.

Grill the steaks over medium-high heat, covered, until the meat reaches the desired doneness, four to six minutes on each side. For medium-rare, a thermometer should read 135°F, medium should read 140°, and medium-well should read 145°. Editor's Tip: Since a T-bone is made up of two different steak cuts, take the temperature of the meat from both sides since they cook at slightly different rates.

Remove the steaks from the grill and top each one with 1 tablespoon of herb butter. Let the steaks stand for five minutes before serving them.