1 clove garlic
20 gr savoury leaves (rosemary, thyme, sage)
pinch of sea salt
250 gr of DODONI cow's butter at room temperature
1 T-Bone steak
Chop the savoury leaves. Bash the garlic, leaves, pinch of salt in a pestle and mortar. Combine with softened butter. Put in parchment paper, roll into a sausage shape and chill. Half an hour before grilling the steak, remove from fridge and let sit, covered, at room temperature. Heat your grill to high. Brush the steak from both sides with olive oil and season with salt and pepper.
Place the steak on the grill and cook until golden brown, 4-5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. Transfer the steak in a platter, tent loosely with foil and let rest 5 minutes before slicing. Cut 2 slices of the butter and serve on top of the steak.