Rouge’s Grilled T-bone with Lemony Maître d’ Butter

Whisk butter with shallot, garlic, lemon juice, Dijon and 1/2 tsp salt in a small bowl until combined. (Mixture may curdle slightly but will come together when butter is chilled.) Stir in parsley. Scrape mixture onto a piece of waxed paper. Fold 1 edge of the paper over butter and smooth, shaping the mixture into a log about 5 in. long. Seal by twisting the ends. Chill until firm, about 1 hour. Preheat barbecue to medium-high. Sprinkle steaks with 1 tsp salt. Season with pepper. Oil grill, then barbecue steaks, with lid open, 5 to 6 min per side for mediumrare. Transfer to a cutting board and let stand about 5 min before serving. Top each steak with a 1/2-in. round of butter, and serve with a side of Rouge’s grilled panzanella salad.