Preheat your grill or a cast-iron skillet over medium-high heat.

Slice the leeks in half lengthwise, rinse them thoroughly to remove any dirt, and pat them dry with a paper towel. Drizzle olive oil over the cut sides of the leeks and season with sea salt and freshly ground black pepper.

Place the leeks cut-side down on the grill or skillet. Grill for about 4-5 minutes until they are charred and tender. Remove them from heat and set aside.

Season the T-bone steaks generously with sea salt and freshly ground black pepper on both sides. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

In a small bowl, combine the softened butter, Meyer lemon zest, Meyer lemon juice, and truffle salt. Mix until well combined.

Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes. While the steaks are resting, chop the grilled leeks into bite-sized pieces.

Spread a generous amount of the truffle-salt butter over each steak while they rest. Top with the chopped grilled leeks.

Plate the T-bone steaks, garnishing with fresh herbs for a pop of color. Serve immediately and enjoy!