This really is a rich, delicious steak. I mean, it’s a whole steak make out of nothing but the best part of the ribeye! How could it be bad?
Total Time
2hr 20min
5.0
1 Rating
Author: How to BBQ Right
Servings:
2
Ingredients
•
2
Ribeye Cap Steak
•
2
Tbsp
All-Purpose Spice Rub
•
2
Tbsp
Barbecue Rub
•
1/2
cup
Butter
, room temperature
•
1/2
Shallot
, minced
•
4
cloves
Garlic
, minced, roasted
•
2
tsp
Steak Spice Rub
Cooking Instructions
1.
Prepare charcoal grill for direct grilling over hot coals.
2.
Season each Ribeye Cap Steak (2) with All-Purpose Spice Rub (2 Tbsp) and Barbecue Rub (2 Tbsp).
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.
4.
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.
5.
Flip steak over and top each one with 1 Tablespoon of Steak Butter.
6.
Continue to cook steaks until internal temperature reaches 125 degrees F (50 degrees C) on an instant-read thermometer.
7.
Rest each steak for 5-10 minutes before serving.
Nutrition Per Serving
CALORIES
1694
FAT
148.0 g
PROTEIN
81.1 g
CARBS
3.1 g
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