The Perfect Rib Eye Steak

These Perfect Rib Eye Steaks are beautifully marbled, and seasoned with my version of Montreal Seasoning, but it’s better! A tab of compound herb butter melting on top finishes it off, so get ready for the best steak dinner!

Aside from a great flank steak or filet, a grilled rib eye steak is definitely my favorite choice of beef.

What’s a Rib Eye Steak?

A rib eye steak is one of the most flavorful cuts of beef, because it comes from the upper rib cage area, which doesn’t support much of the cow’s weight, so it doesn’t have to work hard. The marbling of fat makes this excellent for slow roasting and the grill. The rib eye comes from the center, best portion of the rib steak, without the bone. A rib steak is a beef steak sliced from the beef rib primal (the beef rib primal cut is the most tender, flavorful and desirable steaks and roasts), 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.

Cooking Times for Steak (based on 1 inch thickness)

If you like your steak rare or well done, here is a quick breakdown of internal temperatures for each:

• Rare – 140°F
• Medium Rare – 150°F
• Medium – 160°F
• Well Done – 170°F

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.

Plus, a tab of herbed compound butter on top to finish it off is all it needs.

What’s Compound Butter?

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.

Pro tip for you: form the butter herb mixture into a small tube shape on a piece of plastic, wrap it up and use a paper towel or bath tissue cardboard tube to assist in keeping its 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!

The herb butter is tasty and adds the bit of richness with every bite. Simply, these are Perfect Rib Eye Steaks. Enjoy!

Perfect Rib Eye Steak

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!

3.43 from 7 votes

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Course: Dinner, Main

Cuisine: American, Western

Keyword: compound butter, perfect steak recipe, rib eye steak

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 2 servings

Calories: 1120kcal

Author: Kevin Is Cooking

Ingredients

• 2 Bone-In Rib Eye Steaks (See Note 1)

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

Instructions

• 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 (this is for 1-inch or thicker). Remove steaks and let rest for 5 to 10 minutes before serving.
• Top with Herbed Compound Butter and serve.
  
  

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.

Notes

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!

Nutrition

Calories: 1120kcal | Carbohydrates: 7.8g | Protein: 66g | Fat: 93.2g | Saturated Fat: 45.2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 3.7g | Trans Fat: 5.3g | Cholesterol: 299mg | Sodium: 1198mg | Fiber: 2.1g | Sugar: 0.3g

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!