In a small bowl, combine the softened butter, truffle salt, chopped sage, and minced garlic. Mix until well combined.

Place the mixture on a piece of parchment paper and roll it into a log. Twist the ends to seal and refrigerate until firm, about 30 minutes.

Preheat your grill or oven to medium-high heat.

In a large bowl, toss the cipollini onions with 2 tablespoons of olive oil, salt, and pepper.

If grilling, place the onions in a grill basket. If using the oven, place them on a baking sheet. Roast for 15-20 minutes, turning occasionally, until they are tender and slightly charred.

Season the T-Bone steaks generously with salt and pepper on both sides.

In a large cast-iron skillet or on the grill, heat the remaining 2 tablespoons of olive oil over medium-high heat.

Add the steaks to the skillet or grill and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.

Remove the steaks from the heat and let them rest for 5-10 minutes.

Slice the T-Bone steaks and place on a serving platter. Arrange the burnt cipollini onions around the steak.

Slice the chilled compound butter and place a few pieces on top of the warm steaks.

Garnish with fresh sage leaves before serving.