Rib-eye steaks (3-4 inch to 1-inch in thickness) Celery salt
Onion salt
Garlic salt
Kitchen bouquet
butter (use 1 stick or 1/2 cup for 6 steaks)

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.Grill steaks until of desired doneness, basting with the butter as needed.

Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.