| 3 | tbsp. | dried basil |
| 1-1/2 | tbsp. | dried sage |
| 1 | tbsp. | salt |
| 1 | tsp. | black pepper |
| 4 | 1-inch thick | t-bone steaks |
| 6 | tbsp. | unsalted butter |
| 2 | tbsp. | olive oil |
| 1/4 | C | packed fresh sage, leaves |
| 1/4 | C | packed fresh basil, leaves |
| 1 | tsp. | mashed anchovy, fillet |
For the butter, combine oil, butter, sage and basil in a small saucepan and cook over low heat for 10 minutes. Let the butter sit for 10 minutes at room temperature. Strain the butter and while still hot stir in the anchovy until it melts into the hot butter. Drizzle steaks with basil and sage butter just before serving.