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 either homemade Herb Compound Butter or my Herb Cheese 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!
Watch how to make this below!
- Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into 1/2" pieces. Set aside.
- Gently massage the Montreal seasoning (See Note 2) over both sides of each rib eye steak (See Note 1) and let the meat dry marinate for at least 20 minutes. In the meantime start up the grill to 450°F to 500°F for a great sear.
- Take the seasoned steaks to the hot grill, cook for 3 to 4 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). See Note 4 for cooking times and temperature.
- Top with a slice of compound butter before removing from grill.
- Remove steaks and let rest for 5 to 10 minutes before slicing.
- Choose a well marbled with fat, 1 inch thick bone in or boneless rib eye steak.
- I have a homemade Montreal Seasoning recipe that has less salt than store bought. You will only be using 2 teaspoons or less for this recipe if making my homemade Montreal recipe.
- I use either my Compound Herb Butter or Compound Herb Cheese Butter recipe. You'll need to make ahead or just use plain butter. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!
- 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