3

tbsp.

dried basil

1-1/2

tbsp.

dried sage

1

tbsp.

salt

1

tsp.

black pepper

4

1-inch thick

t-bone steaks

6

tbsp.

unsalted butter

2

tbsp.

olive oil

1/4

C

packed fresh sage, leaves

1/4

C

packed fresh basil, leaves

1

tsp.

mashed anchovy, fillet

Mix first four ingredients together. Coat the steaks thoroughly with the rub. Wrap them in plastic wrap and refrigerate for 3 hours before grilling. Grill the steaks uncovered on high heat for 2 to 3 minutes per side for medium rare. Turn steaks at least 3 times during cooking.

For the butter, combine oil, butter, sage and basil in a small saucepan and cook over low heat for 10 minutes. Let the butter sit for 10 minutes at room temperature. Strain the butter and while still hot stir in the anchovy until it melts into the hot butter. Drizzle steaks with basil and sage butter just before serving.