Spinalis Steaks with Garlic Butter

Prepare charcoal grill for direct grilling over hot coals.

Season each Ribeye Cap Steak (2) with All-Purpose Spice Rub (2 Tbsp) and Barbecue Rub (2 Tbsp).

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.

Combine Butter (1/2 cup), Shallot (1/2), Garlic (4 cloves), and Steak Spice Rub (2 tsp) in a small bowl. Spread the mixture onto plastic wrap and form a log shape. Wrap plastic wrap around the butter and store in the refrigerator for a couple of hours until firm. Slice into 1 Tablespoon portions.

Flip steak over and top each one with 1 Tablespoon of Steak Butter.

Continue to cook steaks until internal temperature reaches 125 degrees F (50 degrees C) on an instant-read thermometer.

Rest each steak for 5-10 minutes before serving.