Rest steaks at room temperature for 1 hour prior to cooking. Meanwhile, pulse together all spices and dried herbs together until finely ground and well-combined. 20 minutes prior to cooking fill a charcoal chimney starter to the brim and ignite. Once the top layer of coals just begin develop a white ash dump into the center of your grill. Close the grill lid and open both the top and bottom air vents. Allow 5-10 minutes for the grill grates to elevate in temperature. Brush steaks in olive oil, rub both sides with the porcini-based seasoning mix. Spoon the butter into a cast iron sauce pot and place over the grill. Lay the seasoned steaks directly over the coals for 2-3 minutes untouched, with the grill lid open. Rotate a quarter turn on the grates and cook for another 2-3 minutes. Flip steaks and repeat the process, while intermittently basting the steaks in the browning butter. Prepare until the internal temperature reads 130F (medium-rare). Remove steaks from the grill and place over a cooling rack for 7-10 minutes. Slice the strip and tenderloin from the bone. Carve the individual cuts on a bias against the grain. Season additionally to taste, garnish and serve.