1-First Step: Remove the compound butter from the refrigerator and let it reach room temperature. Slice it into 1/2-inch pieces and set aside. This helps it melt smoothly right when the steak comes off the grill.

2-Second Step: Rub 2 teaspoons Montreal seasoning evenly over both sides of the ribeye steak. Gently massage the seasoning into the meat so it sticks for a better crust.

3-Third Step: Let the steak dry marinate at room temperature for 20 minutes while preheating the grill to 450°F to 500°F for a strong sear. If you are in a rush, do not skip the dry rest; it helps surface moisture evaporate for browning.

4-Fourth Step: Place the seasoned steaks on the hot grill. Cook for 3 to 4 minutes per side for medium-rare, then check doneness with internal temperature (don’t rely on time alone for thicker or bone-in cuts).Internal temperature guide:* Rare: 125°F (bright red center)* Medium-rare: 135°F (very pink center)* Medium: 145°F (light pink center)* Medium-well: 155°F (slightly pink center)* Well: 165°F (uniform brown)

5-Fifth Step: For bone-in ribeye, monitor temperature carefully because bone can slow cooking at the center. Keep grilling until the internal temperature matches your preferred doneness.

6-Final Step: Top each steak with a slice of compound butter before removing from the grill. Rest the steaks for 5 to 10 minutes before slicing and serving so juices redistribute and the texture stays tender.