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.