Start by removing the compound butter from the refrigerator. Allow it to sit and soften for at least 10 minutes. This is key because you’ll want to easily slice it into ½-inch pieces to top your steaks before serving.

Next, get those ribeye steaks out. Generously massage the Montreal seasoning over both sides of each steak. It’s like giving your meat a flavorful spa treatment! Let them sit and dry marinate for at least 20 minutes. This helps develop a delicious crust when you grill them.

While the steaks are marinating, it’s time to fire up your grill. Preheat it to between 450°F and 500°F. A hot grill is crucial for that perfect sear, so don’t skip this part.

Once the grill is sizzling, place the seasoned steaks directly onto the grates. Cook for about 3 to 4 minutes on one side for a beautiful crust. Flip them and grill for another 3 to 4 minutes to reach medium-rare. You can always cook them a little longer if you like your steak on the more well-done side.

Just before removing the ribeyes from the grill, place a slice of the compound butter on top of each steak. Let the heat from the steak melt the butter into the crevices, infusing even more flavor.

Take the steaks off the grill and let them rest on a cutting board for about 5 to 10 minutes. This resting period helps redistribute the juices throughout the meat, keeping it tender and juicy when you slice into it.