Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into ½" 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.

Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into ½" 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.

Preheat oven to 425°F.

Heat a heavy skillet (cast iron works best) on high until very hot, almost smoking.

Add a little oil, canola or avocado works best - high smoke point. Sear the steaks 2–3 minutes per side without moving them and press lightly to ensure good contact.

Transfer pan to oven for ~3–5 minutes more for medium-rare (1-inch thick). Adjust depending on thickness (See Note below).

Top with a slice of compound butter before removing from grill.

Remove steaks and let rest for 5 to 10 minutes before slicing.