1-First Step: Remove butter from the refrigerator and let it come to room temperature, then cut into 1/2 inch slices. Set aside so it will melt quickly when placed on hot steak.

2-Second Step: Pat the rib eye dry with paper towels. Massage 2 teaspoons of Montreal seasoning evenly over both sides of the steak, making sure all surfaces get coated. Let the steak sit at room temperature for 20 minutes to dry marinate; this helps form a better crust when searing.

3-Third Step: Preheat your grill to 450°F to 500°F. Clean and oil the grates lightly so the steak releases easily. Place the steak directly over the hottest part of the grill for a fast sear. For a medium-rare 1-inch steak, grill for about 3 to 4 minutes per side. Flip only once after a deep sear forms. Use times below as a baseline and rely on internal temperature for precision.

4-Fourth Step: If you prefer the oven method, follow the seasoning and resting steps above. Preheat the oven to 425°F. Heat a heavy skillet over high heat until very hot and add a high smoke point oil like avocado or vegetable oil. Sear steaks for 2 to 3 minutes per side until a deep crust forms.

5-Fifth Step: Transfer the hot skillet to the 425°F oven and roast for 3 to 5 minutes for medium-rare, depending on thickness. Adjust the oven time for other doneness levels. Right before removing the steak from the skillet, add a slice of compound butter on top so it melts and bastes the meat.

6-Final Step: After grilling or oven-finishing, place a slice of compound or herb butter on each steak just before removing it from heat so the butter melts over the hot meat. Let the steak rest for 5 to 10 minutes tented loosely with foil. Resting allows juices to redistribute, giving you a juicier, more tender result. Slice against the grain and serve with your favorite sides.