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How to Grill the Perfect Steak

A straightforward method for grilling a butter- and seasoning-crusted bone-in ribeye to your preferred doneness.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Servings: 2 servings

Ingredients

  • 2 bone-in ribeye steaks (1 to 1-1/2 inch thick)
  • 4 tablespoons unsalted butter about 1 tablespoon per side per steak
  • McCormick Montreal steak seasoning to taste, for top and bottom of steaks
  • Chef Paul blackened steak seasoning to taste, for top and bottom of steaks

Instructions

  • About 1 hour before grilling, take the steaks out of the refrigerator and place them on a plate or tray at room temperature.
  • Place butter in a small bowl and soften slightly if needed, then rub butter over both sides of each steak (about 1 tablespoon per side).
  • Season both sides of each steak with the Montreal steak seasoning and the Chef Paul blackened steak seasoning, using as much as you prefer to coat the surface.
  • Let the seasoned steaks rest on the counter for about 1 hour to come closer to room temperature.
  • Preheat your grill on high heat until very hot.
  • Place the steaks on the hot grill and expect occasional flare-ups from the butter; when flames occur, reduce the heat to medium to control charring.
  • Grill the steaks about 5 minutes on the first side, until dark brown with clear grill marks, then flip and grill about 5 minutes more on the second side.
  • Check doneness with an instant-read thermometer or by touch: rare 120°F, medium-rare 130°F, medium 140°F, medium-well 150°F, well 160°F.
  • Remove the steaks from the grill and let rest at least 5 minutes before cutting, as internal temperature will rise slightly while resting.
  • Serve sliced or whole as desired.

Equipment

  • Gas or charcoal grill
  • Tongs
  • Instant-read thermometer
  • Small Bowl
  • Plate or tray

Notes

  • This recipe uses a gas grill but works on charcoal as well.
  • Use an instant-read thermometer for reliable doneness.
  • Letting steaks come to room temperature helps them cook evenly.
  • Season to taste; amount of seasoning is personal preference.
  • Expect flare-ups from butter—reduce heat if flames get high.