Remove the T-Bone steaks from the refrigerator and let them come to room temperature for about 30 minutes.

In a small bowl, combine the smoked paprika, onion powder, garlic powder, salt, and pepper. Mix well.

Rub the spice mixture generously over both sides of each T-Bone steak, pressing it into the meat to adhere well.

Preheat your grill to high heat or heat a cast iron skillet over medium-high heat. If using a skillet, add 1 tablespoon of olive oil and allow it to heat until shimmering.

In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the trimmed scallions and cook until charred and tender, about 3-4 minutes. Remove from heat and set aside.

For grilling: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. For skillet: Place the steaks in the hot skillet and sear for about 4-5 minutes on each side for medium-rare.

Once cooked, remove the steaks from heat and let them rest on a plate for 5-10 minutes.

In a blender or food processor, combine the charred scallions and lemon juice. Blend until smooth, adjusting with more olive oil if necessary for a drizzling consistency.

Slice the T-Bone steaks and plate them. Drizzle with charred scallion oil and garnish with fresh herbs. Enjoy your flavorful smoked paprika and onion-crusted T-Bone!