Spinalis Steaks with Garlic Butter

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Ribeye Cap Steak

2 Tbsp

All-Purpose Spice Rub

Used Killer Hogs The A.P. Rub

2 Tbsp

Barbecue Rub

Used Killer Hogs Hot BBQ Rub

1/2 cup

Butter , room temperature

1/2

Shallot , minced

4 cloves

Garlic , minced, roasted

1/2 Tbsp

Steak Spice Rub

Used Killer Hogs Steak & Chop Rub

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.