Summer is here and the grill is on! Aside from a great flank steak or filet, a perfect rib eye steak is definitely my favorite choice of beef. These Perfect Rib Eye Steaks are beautifully marbled, and seasoned with my version of Montreal Seasoning, but it’s better! Sound interesting?
This seasoning blend is my version of Montreal Steak Seasoning. The orange zest and dill mixed with onion, salt and pepper dance on your tongue. It’s a full flavor seasoning mix that compliments the meat. I find this an easy seasoning to put together and you probably have everything you need in your pantry right now. Well maybe an orange isn’t in your pantry, but I’m sure you have one. 🙂
This seasoning adds something special, it’s the complete blend of flavors that excites. This gets topped with a tab of homemade Herb Compound Butter and is all you need. No need for any steak sauces. It’s the simplicity of a dry rub, seared grilling and beautiful, melting, herbed butter on top.
I made these with perfectly baked red potatoes and a side salad. HEAVEN.
Wikipedia describes the Rib Eye Steak as such: “It is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.”
Any cut of beef, pork, lamb or chicken will always have more flavor when cooked if it has the bone still in. No doubt. So if you can, get them bone in for that added flavor.
Plus, a tab of herbed compound butter on top to finish it off is all it needs. It’s not Maître d’hôtel Butter, which is a sauce made from parsley, lemon juice, salt, pepper and melted butter. Nope this is room temperature butter mixed with your choice of mixed herbs, salt and pepper that gets formed and refrigerated to harden again prior to topping your grilled meat.
Here is a tip for you: I form the butter herb mixture into a small tube shape on a piece of plastic, wrap it up and use a bath tissue cardboard tube to assist in keeping it’s shape. Slide one end of the plastic wrapped butter through and position it neatly inside and pat the edges to help form a perfect cylinder. Voila!
So tasty and adds the bit of richness with every bite. Simply, these are Perfect Rib Eye Steaks. Enjoy!
These Perfect Rib Eye Steaks have a seasoning that includes dill seed and orange zest and after grilling is topped with compound butter. Steak lover heaven!
- 2 In Bone- Rib Eye Steaks See Note1
- Montreal Seasoning CopyCat
- 1 tsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp orange zest
- 2 cloves garlic minced
- 2 tsp onion powder
- 1 tsp dill seeds
- Compound Butter
- 1/2 cup softened butter
- 2 cloves crushed garlic
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp chopped thyme
- pinch of kosher salt
- For Steaks: In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Using a citrus zester, remove about half of an orange's peel (See Note 2). Place this in the bowl and mix all ingredients together.
- Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear.
- Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- For Compound Butter:
- Let butter come to room temperature and place in a bowl
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt.
- With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
- Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top each steak.
- Roll up and refrigerate the remaining compound butter.
1. Choose a well marbled with fat, 3/4 " thick bone in rib eye steak.
2. The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil.
3. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!
I made this last night and my kids said it’s the best thing I’ve EVER made. I agree. It was delicious. I couldn’t find dill seeds, so I left that out (I didn’t replace with dill leaves). I can’t imagine it made much difference. The flavor was amazing and this will be a regular item for summer entertaining. Thank you, Kevin. I’m so glad I found this recipe. I woke up thinking about when I can make this again.
You made my morning with these comments Abbie! So glad you tried it and it was a hit. Lots more here on the site… Hope to interact more with you and hearing your feedback. Here’s to a fun, safe and tasty 4th of July weekend. 🙂
It’s been a while since i had a good steak, this one looks perfect! Especially with this compound butter! I love love this Montreal seasoning , a must try! Pinned
Thanks Farida perfect grilling steak and the combination of seasoning and compound butter makes this special. 🙂
We’re ribeye people too and this does in fact look ‘perfect.’ I’m surprised by the orange zest and the dill seeds in the copycat seasoning – must try…
The citrus and dill play well with the black pepper and it’s grilling season. Happy 4th of July weekend to you both Marissa.
I love to grill ribeyes. Reading this post just made me realize that I haven’t done so yet this summer – and it’s almost 4th of July. What??? Anyway, I always use Montreal rub. I never thought of making it from scratch! What a fantastic idea! The butter pat – a classic. Thanks for the suggestion!
Better get those steaks friend, time to relax and enjoy the weekend. Cheers to a wonderful Fourth of July weekend. 🙂
I love steaks, and haven’t had one in a while! But I can literally smell that smoky flavor through the screen!
Hi Julia! Honestly, I was just talking to a friend about you two days ago, we must be on the same wavelength! 🙂 Really, so strange… I mean good.
I must admit we eat more chicken, fish and pork than beef, but every now and then, like this. How can one resist, right? Hope this finds you well and thanks for stopping by.
Now this looks like summer on a plate! I love a good steak…and that compound butter. I’m gonna be thinking about that butter all day long!
Thanks Dave. You know the compound butter is so good to have on hand for other dishes and to finish off a vegetable too. Happy Summer!
I rarely eat red meat as Dean isn’t all that big on it, and cooking two separate things just don’t work for me. Now I’m craving a steak, Kevin. Summer, winter, I’d eat it anytime.
Over the last couple of years it’s made a lesser appearance on out dining table too, but every now and then! 🙂
Well we have the same taste in steaks, Kevin! Love me a good rib eye (and flank or filet, obviously). Your Montreal Seasoning sounds delicious!! Love that orange zest in there! We have been grilling steaks at least once a week, so I’m totally adding these to the menu! Gimme all the juicy, steak deliciousness! Cheers, buddy!
And don’t forget da butta!
Hey Kevin! Ribeye is our steak of choice and quite often I get get in bone in and on sale! When they go on sale we stock up the freezer…we do this with other meats as well. Wish I had been at your place for dinner! Nothing beats a great grilled steak! Maybe with some grilled corn to go with…
Thanks Dorothy! Corn, salad, whatever side you pair this with it’s so tasty. Topping it with the compound butter is highly recommended. 😉
I find the orange and dill such a fun dance on the tongue with the charred, grilled steak. So good! Hope you and Gary had a wonderful weekend.
Bath tissue cardboard tube to assist with the butter rolling/shape? Brilliant! I love a good steak, especially when topped with such a flavourful butter. Can it get any better? Bone in rib eyes are my fav. Hubby and I were actually just talking about our favourite steaks just yesterday. We don’t eat steaks a lot, but when we do, this is the kind of recipe we go for. Such a perfect summertime meal 🙂
Thanks! Good minds think alike, right Dawn? This, a baked potato or Hasselback and I’m good to go, but I try to add some greens in the meal just to round it out. 🙂
Next time Eric makes a steak on the Egg, I’ll be sure to prepare some of that herbed butter for him to put on top.
The flavor it brings out in the simply grilled rib eye is perfect. Happy grilling Brian and Eric.