Grilled Rib-Eye Steaks with Montpelier Butter

James Beard asked me to develop a recipe for porterhouse steaks, which are the most luxurious steaks of all, since they have full pieces of the fillet on one side of the bone and the sirloin on the other.

I prefer rib-eyes because they are the richest of all the beef grill/broil cuts, and have the best “mouth-feel.” They are very good when you are cooking raw individual steaks, but when cut from a partially-cooked whole rib roast (for steaks with bones) or rib-eye roast (for boneless), they are quicker to cook and more tender since they do not “tighten up” as much as when cooked from the raw steak. The same is true of New York strip sirloin when the steaks are cut from a partially cooked whole strip.


  • 1 4-rib beef roast
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary leaves, finely chopped Salt and freshly ground black pepper
  • ½ cup Montpelier butter


Prepare the beef as for the rib roast, but cook it for only 30 minutes. Take the beef out and let it cool. When completely cool, slice the beef in four portions, cutting between the ribs.

Mix the olive oil and rosemary together and spread on both sides of the four rib steaks. Let the steaks marinate for 30 minutes, then wipe off the rosemary, season the steaks, and grill them for 5 to 8 minutes on each side. Then let them rest on the cool side of the grill or under the turned-off broiler for 5 minutes.

Serve with the room-temperature Montpelier butter.


October 7, 1982. Chalk and tar on tile over masonite, 98 1/4" x 97 3/4". Collection of Toby Schieber.