Remove the T-bone steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

Generously season both sides of the steaks with salt and freshly ground black pepper.

In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sliced shallots and cook until they are caramelized and charred, about 8-10 minutes, stirring occasionally. Remove from heat and let cool slightly.

In a bowl, combine the charred shallots, fresh oregano, thyme, and a pinch of salt. Mix well to combine.

Preheat your grill or grill pan over medium-high heat.

Brush the grill grates with the remaining tablespoon of olive oil. Place the steaks on the grill and cook for about 4-5 minutes on one side, until a nice crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer depending on your desired doneness.

In the last minute of cooking, press the herb and shallot mixture onto the top of each steak to create a crust.

While the steaks are finishing, combine the softened butter, horseradish, crushed pink peppercorns, and lemon zest in a small bowl. Mix until well combined.

Once the steaks are cooked to your liking, remove them from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.

Slice the T-bone steaks and serve topped with a dollop of the pink peppercorn and horseradish butter. Garnish with fresh herbs if desired.