In a medium bowl, combine the softened butter, horseradish, fresh dill, salt, and pepper. Mix well until all ingredients are fully incorporated. Transfer the mixture onto a piece of plastic wrap, form it into a log shape, and wrap tightly. Refrigerate until firm, about 30 minutes.

In a small skillet over medium heat, toast the caraway seeds for about 2-3 minutes until fragrant. Stir frequently to avoid burning. Remove from heat and allow to cool.

Preheat your grill or grill pan to high heat. In a small bowl, combine the toasted caraway seeds, Meyer lemon zest, olive oil, salt, and black pepper. Mix until a paste forms. Rub the Dijon mustard over both sides of each T-Bone steak, then coat them with the caraway and lemon paste.

Place the seasoned T-Bone steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, depending on the thickness of the steaks and your desired doneness. Use a meat thermometer for precision; medium-rare is around 130°F (54°C).

Once cooked to your liking, remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and serve with a generous dollop of horseradish-dill butter on top. Enjoy with your favorite sides!