In a dry skillet over medium heat, toast the fennel seeds until fragrant, about 2-3 minutes. Let them cool slightly, then crush them coarsely using a mortar and pestle or the back of a knife.

In a bowl, combine the crushed fennel seeds and chopped kumquats. Season with salt and pepper to taste. Set aside.

Take the T-Bone steak out of the refrigerator and let it come to room temperature, about 30-45 minutes before cooking.

Preheat your grill or cast-iron skillet over medium-high heat. Brush the steak with olive oil and season generously with salt and pepper on both sides.

Place the T-Bone steak on the grill or skillet and sear for about 4-5 minutes without moving it, allowing a crust to form.

Flip the steak and immediately press the fennel and kumquat mixture onto the seared side of the steak. Cook for an additional 4-5 minutes for medium-rare, or adjust time based on your preferred doneness.

While the steak is cooking, melt the unsalted butter in a small saucepan over low heat. Stir in the anise extract and season with a pinch of salt. Keep warm.

Once cooked to your liking, remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute.

Slice the steak and drizzle with the anise-infused butter. Garnish with fresh herbs and serve hot.