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RECIPE
7 INGREDIENTS7 STEPS2HR 20MIN

Spinalis Steaks with Garlic Butter

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How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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This really is a rich, delicious steak. I mean, it’s a whole steak make out of nothing but the best part of the ribeye! How could it be bad?
2HR 20MIN
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Ribeye Cap Steak
2 Tbsp
Killer Hogs The A.P. Rub
2 Tbsp
Killer Hogs Hot BBQ Rub
1/2 cup
Butter , room temperature
1/2
Shallot , minced
4 cloves
Garlic , minced, roasted
1/2 Tbsp
Killer Hogs Steak & Chop Rub

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Nutrition Per Serving

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CALORIES
1774
FAT
149.3 g
PROTEIN
82.8 g
CARBS
18.6 g

Cooking Instructions

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Step 1
Prepare charcoal grill for direct grilling over hot coals.
Step 2
Season each Ribeye Cap Steak (2) with Killer Hogs The A.P. Rub (2 tablespoon) and Killer Hogs Hot BBQ Rub (2 tablespoon).
Step 3
Place each steak on hot grill grates at 550-600 degrees F (290-315 degrees C) for 4 minutes. Twist each steak 90⁰ to create even grill marks.
Step 4
Combine Butter (8 tablespoon), Shallot (1/2), Garlic (4 clove), and Killer Hogs Steak & Chop Rub (2 teaspoon) in a small bowl. Spread mixture onto plastic wrap and form into a log shape. Wrap plastic wrap around butter and store in the refrigerator for a couple hours until firm. Slice into 1 Tablespoon portions.
Step 5
Flip steak over and top each one with 1 Tablespoon of Steak Butter.
Step 6
Continue to cook steaks until internal temperature reaches 125 degrees F (50 degrees C) on an instant-read thermometer.
Step 7
Rest each steak for 5-10 minutes before serving.

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Nutrition Per Serving
Calories
1774
% Daily Value*
Fat
149.3 g
191%
Saturated Fat
70.4 g
352%
Trans Fat
0.0 g
--
Cholesterol
433.8 mg
145%
Carbohydrates
18.6 g
7%
Fiber
2.4 g
9%
Sugars
4.5 g
--
Protein
82.8 g
166%
Sodium
1771.5 mg
77%
Vitamin D
--
--
Calcium
42.1 mg
3%
Iron
10.7 mg
59%
Potassium
91.4 mg
2%
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