Make the rose butter

• Mash the softened butter with the finely chopped rose petals, crushed garlic and a pinch of salt.
• Shape into a log on cling film, roll tight and chill until firm.

Season the steak

• Take the T-bone out of the fridge ahead of time so it comes to room temperature.
• Pat it dry and season generously on both sides with sea salt and black pepper.
• Rub with a little olive oil.

Sear on the grill

• Heat the grill until it is very hot.
• Place the T-bone on the grill and sear without moving it to build a crust.
• Flip once and cook to your liking, adding the rosemary sprigs to the fire for aroma.

Baste and rest

• Top the steak with a slice of the rose butter so it melts over the crust.
• Move the steak off the heat and let it rest before slicing.
• Slice against the grain and serve with the remaining rose butter.