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
All-Purpose Spice Rub (2 Tbsp)
and
Barbecue Rub (2 Tbsp)
.
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 (1/2 cup)
,
Shallot (1/2)
,
Garlic (4 cloves)
, and
Steak Spice Rub (1/2 Tbsp)
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.
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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