Remove the T-Bone steaks from the refrigerator and let them come to room temperature for about 30 minutes.

In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

Rub the steaks with the herb mixture, ensuring they are evenly coated. Let them marinate while you prepare the herb butter.

In a small bowl, combine the softened butter, chopped parsley, and chopped chives. Mix well.

Shape the herb butter into a log using plastic wrap and refrigerate until firm.

Preheat your grill to high heat (about 250°C or 480°F).

Sear the T-Bone steaks for about 4-5 minutes on each side until a golden-brown crust forms.

Reduce the heat to medium and continue grilling, turning occasionally, until the internal temperature reaches 60°C (140°F) for medium-rare.

Remove the steaks from the grill and let them rest for 10 minutes, covered loosely with foil, to allow the juices to redistribute.

Slice the herb butter log into rounds and place a round on each steak just before serving.

Serve the T-Bone steaks with lemon wedges and additional herb butter if desired.