Prepare the herb butter: In a small bowl, combine the softened butter, parsley, chives, thyme, garlic paste, and lemon zest. Mash with a fork until the herbs are evenly distributed — the butter should smell fragrant and look speckled with green. Shape it into a log on a piece of cling film, roll tightly, and chill in the fridge while you prepare the grill.

Season the steaks: Pat the T-bone steaks dry with kitchen paper — this is crucial for a good sear. Season generously on both sides with the fine sea salt and black pepper. Rub the seasoning in gently so it sticks; the surface should look lightly coated and feel slightly damp from the salt drawing out moisture.

Heat the grill: Light your charcoal or gas grill and aim for a high, direct heat — about 230–260°C. If using a grill pan, heat it over high for 5 minutes until you see a faint wisp of smoke. The grill should be hot enough that you can hold your hand 15cm above it for only 2–3 seconds.

Oil the grates: Dip a folded piece of kitchen paper in the neutral oil, hold it with long tongs, and wipe the grill grates. You’ll hear a sizzle and see a quick flash of smoke — that tells you the grates are ready and clean.

Grill the steaks (first side): Place the steaks on the grill at a 45-degree angle to create those classic diamond marks. You should hear a loud, satisfying sizzle the second they hit the grates. Cook for 4–5 minutes without moving them. The edges will start to turn a deep brown, and you’ll see juices beginning to bead on the top surface.

Flip and finish: Using tongs, flip the steaks. The cooked side should be a rich mahogany colour with distinct grill marks. Cook for another 4–5 minutes for medium-rare. For a perfect internal temperature, insert a meat thermometer into the thickest part near the bone — look for 52°C for rare, 57°C for medium-rare, or 63°C for medium. The steak will feel springy when pressed with a finger.

Rest and add the butter: Transfer the steaks to a cutting board or warm plate. Immediately slice off two rounds of the chilled herb butter and place one on top of each steak. Let them rest for 8–10 minutes, loosely tented with foil. The butter will slowly melt into a glossy, herby pool, and the juices will redistribute throughout the meat. The resting steak will feel firmer and the butter will be mostly liquid by the end.

Slice and serve: Using a sharp knife, cut the meat away from the bone in thick slices, then slice against the grain into 1cm pieces. Arrange on a warm platter, spoon any melted butter and juices from the board over the top, and finish with a pinch of flaky sea salt. The slices should be rosy pink in the centre with a crisp, dark crust.