First Step: Prepare the Compound Butter and Steak. Take compound butter out of the refrigerator to warm at room temperature. Cut it into half-inch slices or one-inch logs and refrigerate until firm. Pat the ribeye steak dry with paper towels to remove moisture for better searing.

Second Step: Apply Seasoning. Massage 2 teaspoons of Montreal dry rub seasoning or BBQ seasoning on both sides of the steak. If the seasoning blend is low in salt, generously season with kosher salt and freshly ground black pepper. Let the steak rest at room temperature for about 20 minutes, or refrigerate overnight for deeper flavor.

Third Step: Preheat the Grill. Preheat a gas or charcoal grill to high heat, about 450°F to 600°F, depending on your grill’s strength. This high temperature is essential for developing the signature char and marking.

Fourth Step: Oil and Salt the Steak. Just before placing the steak on the grill, brush both sides lightly with olive oil and sprinkle a bit of salt to prevent drying out the meat during cooking.

Fifth Step: Grill the Steak. Place the steaks directly over the hottest grill grates, cooking without moving for approximately 3 to 4 minutes per side to build a crust and attractive grill marks. Rotate the steak 90 degrees halfway through grilling each side for cross-hatch marks. Use a meat thermometer to check internal temperature and cook to your preferred doneness: rare (120°F-125°F), medium-rare (125°F-130°F), medium (130°F-135°F), or adjust timing accordingly.

Sixth Step: Rest and Finish with Compound Butter. Remove steaks from the grill and immediately add a slice of compound butter on top to melt. Cover loosely with foil and let rest for 5 to 10 minutes to allow juices to redistribute for maximum tenderness.

Final Step: Slice and Serve. Slice steak against the grain into ½ inch to 1 inch thick pieces. Garnish with fresh chopped chives if desired. Serve with your favorite sides, customizing accompaniments for gluten-free or low-calorie preferences.