In a small bowl, combine the softened butter, balsamic vinegar, and honey. Mix until well combined. Set aside.

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled.

Pat the T-Bone steaks dry with paper towels. Season both sides generously with salt and pepper.

In a large bowl, toss the halved spring onions with olive oil, chopped sage, salt, and pepper until evenly coated.

Place the seasoned T-Bone steaks on the hot grill. Grill for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

During the last few minutes of grilling the steaks, add the spring onions to the grill. Cook for about 2-3 minutes per side until they are charred and tender.

Once cooked, remove the T-Bone steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute.

Place the rested steaks on a serving platter. Top each steak with a generous dollop of balsamic-honey butter and arrange the charred spring onions around them.

Serve immediately, allowing the butter to melt over the hot steaks. Enjoy each flavorful bite!