• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Steaks and Butter Sauce

• Pat 2 each T-Bone Beef Steaks dry with paper towels to remove any excess moisture. Season the steaks on both sides with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Allow the steaks to set at room temperature for 15-25 minutes.
You may be tempted to cut off any excess fat that is on the steak. I warn you to refrain from doing so, or at least don’t remove too much of it. It’s better to allow your steaks to cook in that fat and remove it before serving.
• While the steaks set, heat the charcoal or electric grill.
• To make the butter sauce, melt 4 tablespoons butter in microwave-safe bowl. Add to it 1 tablespoon lemon juice, 1 tablespoon minced garlic, and 1 teaspoon dried oregano and 1 teaspoon crushed thyme. Whisk to combine. Set aside until the steaks have cooked.

Make the Steak Sauce

• Measure out 2 tablespoons balsamic vinegar in a small bowl, along with 2 tablespoons Worcestershire sauce and 1 tablespoon extra virgin olive oil. Next add 2 tablespoons ketchup, 1 tablespoon Louisiana hot sauce, 1 teaspoon Dijon mustard and 1 teaspoon honey. Whisk together until combined and slightly thickened.
• Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Pour the sauce into a small pitcher or dressing cruet. Cover and refrigerate the sauce until ready to serve.

Cook the Steaks

• When the charcoal is ready, cook the steaks over hot coals for 4-6 minutes on each side until you’ve reached the desired doneness.
Basic Guide for Steak Doneness: Rare-120°F; Medium Rare-130°F; Medium-140°F; Medium Well–150°F; Well Done-160°F
I like to cook our steaks to 140-145°F. Always remember that the meat will continue to cook for several minutes after taken off the grill, so allow for the increase in temperature.
• Once taken off the heat, generously brush the prepared butter sauce over the steaks.
• Serve steaks warm on large plates. Garnish steaks with fresh herbs such as basil or parsley. Drizzle steak sauce over the steaks or serve on the side, as desired. Serves 2-4.