Prepare charcoal grill for direct grilling over hot coals.
Ribeye Cap Steak (2)
All-Purpose Spice Rub (2 Tbsp)
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.
Butter (1/2 cup)
Garlic (4 cloves)
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.
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.