Black Pepper Butter on T-Bone Steaks

110 g butter, at room temperature
2 tbsp chopped shallots
1 tbsp New York Cut pepper
1 tsp SIDS GARLIC SAUCE
SIDS SALT & PEPPER to taste
6 T-bone steaks, each about 280 g & 4 cm thick
SIDS SALT & PEPPER to taste
5 tbsp rice bran oil

Place the butter in a small bowl. Using a fork, work in the shallots, pepper and SIDS GARLIC SAUCE, distributing them evenly. Season with SIDS SALT & PEPPER. Transfer to an airtight container and refrigerate to harden. Alternatively, spoon the seasoned butter into a rough log shape near one long edge of a 30x15 cm sheet of waxed paper. Roll the paper over the butter and press the butter into a solid, uniform log. Continue rolling the waxed paper around the butter and twist both ends to seal securely, then refrigerate. (The butter will keep refrigerated for up to 1 week or frozen for up to 1 month)
About 30 minutes before you are ready to begin grilling, remove the steaks from the refrigerator. Season the steaks generously on both sides with SIDS SALT & PEPPER.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Brush the steaks on both sides with oil. Place them on the grill directly over the heat and cook for about 3 minutes. Using tongs or a wide spatula, rotate each steak a quarter turn (90 degrees) to create crisscrossed grill marks. Cook for 2-3 minutes more, then turn the steaks over. Cook until well grill-marked and cooked to your liking, 5 minutes more for medium-rare, until an instant-read thermometer inserted horizontally into the centre of a steak, away from bone, registers 56ºC.
Transfer the steaks to warmed plates. Put a generous pat of the butter on each steak and let the steaks rest for 5-10 minutes before serving.