1-First Step: Mise en place and warming the butter Remove the compound butter from the refrigerator so it can come to room temperature. Slice the compound butter into 1/2 inch pieces and set aside on a small plate. This lets the butter melt quickly when you top the steaks at the end.

2-Second Step: Seasoning and dry marinating Pat the meat dry with paper towels. Rub 2 teaspoons of the seasoning blend evenly on both sides of the steak, pressing it into the meat so it adheres. Let the steak sit at room temperature for about 20 minutes for a short dry marinate. This step improves the crust when you sear and keeps total time around 30 minutes.

3-Third Step: Preheat the grill for a strong sear Preheat your grill to 450°F to 500°F. A hot grill gives a quick sear that locks in juices and creates a crust through the Maillard reaction. If using charcoal, bank the coals to one side to create direct and indirect heat zones.

4-Fourth Step: Grilling the steaks* Place the steaks on the hot grill over direct heat. For a 1-inch thick ribeye, cook 3-4 minutes per side for medium-rare. Adjust time for your desired doneness and the steak thickness; bone-in cuts may take longer.* Resist the urge to move the steaks while searing. A steady sear forms a better crust. Flip once to sear the second side.* If a flare-up occurs, move the steak to the indirect zone briefly until the flames subside, then return to the direct heat for finishing sear.

5-Fifth Step: Finishing with compound butter and resting Just before removing steaks from the grill, top each with a slice of compound butter and allow it to melt over the hot meat. Transfer the steaks to a cutting board and rest for 5 to 10 minutes, tented loosely with foil. Resting lets juices redistribute and the internal temperature rise 5°F or so to the final target.

6-Alternative Oven Method: If you do not have a grill or prefer a stovetop-to-oven approach, follow these directions.* After seasoning and dry marinating, preheat the oven to 425°F.* Heat a heavy skillet, preferably cast iron, until very hot. Add about 1 tablespoon of a high smoke point oil like canola or avocado oil and swirl to coat.* Sear the steaks in the skillet for 2-3 minutes per side without moving them, forming a crust.* Transfer the skillet to the oven and cook for an additional 3-5 minutes for medium-rare. Check internal temperature with a thermometer.* Top with compound butter and rest for 5 to 10 minutes before slicing.

7-Timing and internal temperatures: Use an instant-read thermometer for best results. Aim to remove the steak from heat 5°F below your target temperature and then rest: Rare 125°F, Medium-Rear 135°F, Medium 145°F. For a 1-inch ribeye expect 3-4 minutes per side on high heat for medium-rare. Thicker steaks require more time.

8-Slicing and serving: Slice the rested steak against the grain for the most tender bites. Serve with simple sides like roasted vegetables or a crisp salad. A bright dessert pairs well; try something fruity after this rich main course.