Enjoy this perfect ribeye any night of the week. This classic ribeye is prepared the way you would find in any fine steakhouse. Get that great steakhouse flavor at home without paying a fortune.
About 30 minutes before cooking, remove steaks from the refrigerator to temper. Start charcoal if using charcoal grill.
When you are ready to cook the steaks, if using gas grill, turn on your grill to high, heating it up so the steaks can be seared.
While the grill is heating up, season meat with Montreal Steak Seasoning. A light seasoning is all that is needed (about 1/2 tsp of seasoning per side, seasoning both sides).
Place steaks on the grill, being sure to leave at least 1/2 to 1 inches between steaks to allow the heat to surround the steaks. DO NOT MOVE STEAKS! This is a critical part. If you move the steaks too early, you will essentially get shredded dried up beef.
Leave on grill for about 3 minutes and then test to see if the steaks will move easily. If they do, flip to the other side. If not, wait another minute and try again. After flipping, leave it on the grill for about 3 minutes on this second side.
After 3 minutes, flip the steak being sure to place on opposite grain of grill so that you create crisscross pattern on steak. Leave on grill for about 2 minutes and flip one last time. Cook for about 2 more minutes and then test with a thermometer. Using the temperature chart below, continue to cook on grill if needed. If your steaks are really thick and you want the steaks more done, after flipping the last time, reduce the heat and cover grill to keep the heat in. Test the temperature every couple minutes until done to your likeness.
Remove steaks from grill and place a pat of butter on the top of each steak. Optionally you can put some basil with the butter on top of the steak.
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