Prepare charcoal grill for direct grilling over hot coals.
Season each Ribeye Cap Steak (2) with Killer Hogs The A.P. Rub (2 tablespoon) and Killer Hogs Hot BBQ Rub (2 tablespoon).
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 (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.
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.