Prepare the Compound Butter: In a medium bowl, combine the softened butter, minced garlic, chopped mint, lemon zest, and a pinch of salt. Mix until well combined. Transfer the mixture onto a piece of parchment paper, shape it into a log, and roll it tightly. Chill in the refrigerator for at least 30 minutes, or until firm.

Prepare the T-Bone Steaks: Preheat the grill or a cast-iron skillet over medium-high heat. Pat the T-bone steaks dry with paper towels, then season both sides generously with salt and freshly ground black pepper. In a small bowl, mix the nigella seeds and Meyer lemon zest. Press the mixture onto both sides of the steaks to ensure they are well coated.

Cooking the Steaks: Drizzle the olive oil over the steaks. Place the steaks on the preheated grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

Rest the Steaks: Once cooked, remove the steaks from the heat and let them rest for about 5-10 minutes. This allows the juices to redistribute.

Serve: Slice the steaks and top each serving with a generous dollop of the mint-garlic compound butter. Serve immediately, enjoying the rich flavors of the crust and the freshness of the butter.