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 boneles