1-First Step: Get the butter and steak ready

Start by taking the compound butter out of the fridge so it can come to room temperature. Slice it into 1/2-inch pieces so it melts quickly on the hot steak. This small detail matters because cold butter will not melt as nicely when the steak comes off the grill.

Next, pat the ribeye dry with paper towels. Dry surfaces brown better, and that means more flavor on the grill. If the steak has excess moisture, the crust will not form as well.

2-Second Step: Season the ribeye

Massage the spice blend evenly over both sides of each steak. Use all 2 teaspoons for the 2 pounds of steak, spreading it in a thin, even layer. If you are adding salt, do it just before grilling so the meat keeps its moisture.

Once seasoned, let the steak rest at room temperature for 20 minutes while the grill heats up. This short rest helps the meat cook more evenly. It also gives the seasoning time to settle into the surface.

3-Third Step: Preheat the grill properly

Set your grill to a hot direct cooking temperature, ideally 450°F to 500°F. That high heat is what gives ribeye its deep brown crust. Whether you use gas or charcoal, make sure the grates are hot before the steak goes on.

A hot grill is your best friend here. If the heat is too low, the steak will steam instead of sear.

4-Fourth Step: Grill the steaks

Place the steaks directly on the hot grates. For a 1-inch ribeye, grill for 3 to 4 minutes per side for medium-rare. If you want a different level of doneness, adjust based on thickness and use an instant-read meat thermometer.

Here is a simple doneness guide:
* Rare: 125°F
* Medium-rare: 135°F
* Medium: 145°F
* Medium-well: 155°F
* Well: 165°F

For best results, pull the steak off the grill a few degrees before your target because the temperature keeps rising as it rests. That carryover heat is very real, especially with thick ribeye.

5-Fifth Step: Add the compound butter

Just before removing the steaks from the grill, top each one with a slice of compound butter. Let it melt over the meat while it is still hot. This gives the steak a rich finish and adds a glossy look right before serving.

If you like a garlicky finish, garlic butter is a great choice. If you want a more herbal taste, herb butter works beautifully with the spice blend.

6-Final Step: Rest, slice, and serve

Move the steaks to a cutting board and rest them for 5 to 10 minutes before slicing. This is one of the most important steps in the whole recipe. Resting gives the juices time to settle back into the meat instead of spilling out on the board.

Slice against the grain for a tender bite. Serve right away with your favorite sides, like mashed potatoes, crispy fries, a pasta salad, or a fresh citrus-dressed salad. If you want a fun sweet treat after dinner, a chilled drink or something like this strawberry milkshake can make the meal feel even more complete.