In a large Ziploc bag, combine the T-Bone steaks with dry red wine, low sodium soy sauce, Worcestershire sauce, and fresh grated ginger. Seal the bag, removing as much air as possible, and massage the marinade into the meat for about 2–3 minutes. Refrigerate the bag for 1 hour, turning it occasionally to ensure every bit of the steak is coated in this flavorful marinade.

While the steaks marinate, soften the stick of butter in a bowl at room temperature for about 15–20 minutes. Once softened, mix in onion powder, minced garlic, dried oregano, dried basil, dried parsley, and dried chives. Stir thoroughly until the herbs are evenly incorporated.

Prepare your grill for cooking by preheating it to a medium-high heat, about 450°F (232°C). Lightly brush the grates with oil to prevent sticking.

Carefully place the marinated steaks on the grill, letting them sear for about 4–5 minutes on one side until they turn a perfect golden brown. Then, flip the steaks and sear the other side for another 4–5 minutes.

When the steaks are almost done, top each one with about one tablespoon of the prepared herb butter during the last minute of grilling.

Once the steaks have reached your desired doneness, remove them from the grill and let them rest for about 10 minutes before serving.