Perfect Rib Eye Steaks
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This seasoning blend is my version of Montreal Steak Seasoning. The orange zest and dill mixed with onion, salt and pepper dance on your tongue. It’s a full flavor seasoning mix that compliments the meat. I find this an easy seasoning to put together and you probably have everything you need in your pantry right now. Well maybe an orange isn’t in your pantry, but I’m sure you have one.
This seasoning adds something special, it’s the complete blend of flavors that excites. This gets topped with a tab of homemade Herb Compound Butter and is all you need. No need for any steak sauces. It’s the simplicity of a dry rub, seared grilling and beautiful, melting, herbed butter on top.
I made these with perfectly baked red potatoes and a side salad. HEAVEN.
Wikipedia describes the Rib Eye Steak as such: “It is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.”
Any cut of beef, pork, lamb or chicken will always have more flavor when cooked if it has the bone still in. No doubt. So if you can, get them bone in for that added flavor.
Plus, a tab of herbed compound butter on top to finish it off is all it needs. It’s not Maître d’hôtel Butter, which is a sauce made from parsley, lemon juice, salt, pepper and melted butter. Nope this is room temperature butter mixed with your choice of mixed herbs, salt and pepper that gets formed and refrigerated to harden again prior to topping your grilled meat.
Here is a tip for you: I form the butter herb mixture into a small tube shape on a piece of plastic, wrap it up and use a bath tissue cardboard tube to assist in keeping it’s shape. Slide one end of the plastic wrapped butter through and position it neatly inside and pat the edges to help form a perfect cylinder. Voila!
So tasty and adds the bit of richness with every bite. Simply, these are Perfect Rib Eye Steaks. Enjoy!
5.0 from 2 reviews
Perfect Rib Eye Steak
Save Print
Prep time
20 mins
Cook time
12 mins
Total time
32 mins
Author: Kevin
Serves: 2
Ingredients
1. Choose a well marbled with fat, ¾ " thick bone in rib eye steak.
2. The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil.
3. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!
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This seasoning blend is my version of Montreal Steak Seasoning. The orange zest and dill mixed with onion, salt and pepper dance on your tongue. It’s a full flavor seasoning mix that compliments the meat. I find this an easy seasoning to put together and you probably have everything you need in your pantry right now. Well maybe an orange isn’t in your pantry, but I’m sure you have one.
This seasoning adds something special, it’s the complete blend of flavors that excites. This gets topped with a tab of homemade Herb Compound Butter and is all you need. No need for any steak sauces. It’s the simplicity of a dry rub, seared grilling and beautiful, melting, herbed butter on top.
I made these with perfectly baked red potatoes and a side salad. HEAVEN.
Wikipedia describes the Rib Eye Steak as such: “It is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.”
Any cut of beef, pork, lamb or chicken will always have more flavor when cooked if it has the bone still in. No doubt. So if you can, get them bone in for that added flavor.
Plus, a tab of herbed compound butter on top to finish it off is all it needs. It’s not Maître d’hôtel Butter, which is a sauce made from parsley, lemon juice, salt, pepper and melted butter. Nope this is room temperature butter mixed with your choice of mixed herbs, salt and pepper that gets formed and refrigerated to harden again prior to topping your grilled meat.
Here is a tip for you: I form the butter herb mixture into a small tube shape on a piece of plastic, wrap it up and use a bath tissue cardboard tube to assist in keeping it’s shape. Slide one end of the plastic wrapped butter through and position it neatly inside and pat the edges to help form a perfect cylinder. Voila!
So tasty and adds the bit of richness with every bite. Simply, these are Perfect Rib Eye Steaks. Enjoy!
5.0 from 2 reviews
Perfect Rib Eye Steak
Save Print
Prep time
20 mins
Cook time
12 mins
Total time
32 mins
Author: Kevin
Serves: 2
Ingredients
- 2 Bone-In Rib Eye Steaks (See Note1)
- Montreal Seasoning CopyCat
- 2 tsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp orange zest
- 2 garlic cloves, minced
- 2 tsp onion powder
- 1 tsp dill seeds
- Compound Butter
- ½ cup softened butter
- 2 cloves crushed garlic
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp chopped thyme
- pinch of kosher salt
- For Steaks: In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Using a citrus zester, remove about half of an orange's peel (See Note 2). Place this in the bowl and mix all ingredients together.
- Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear.
- Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- Top with Herbed Compound Butter and serve.
- For Compound Butter:
- Let butter come to room temperature and place in a bowl
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt.
- With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
- Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top each steak.
- Roll up and refrigerate the remaining compound butter.
1. Choose a well marbled with fat, ¾ " thick bone in rib eye steak.
2. The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil.
3. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!
