Spinalis Steaks Recipe

Three perfectly seared Spinalis steaks arranged on a white rectangular plate, glistening with their rich, caramelized exterior and topped with a sprig of fresh parsley. The juicy steaks display beautiful grill marks and are served against a blurred background featuring vibrant red and green accents, enhancing the appetizing presentation.

If you’re a fan of ribeye steak, then you’re in for a treat with this Spinalis Steaks Recipe. The Spinalis muscle, also known as the Ribeye Cap, is the most tender, flavorful, and buttery part of the ribeye. Its marbling makes it incredibly juicy and rich in flavor, and when prepared properly, it’s nothing short of extraordinary. This recipe takes your steak night to the next level with a delicious roasted garlic steak butter that adds complexity and depth to each bite.

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Serving Size: 2
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Ingredients

  • 2 Ribeye Cap “Spinalis” Steaks (16oz each)
  • 2 Tablespoons Killer Hogs AP Rub
  • 2 Tablespoons Killer Hogs Hot Rub
  • Roasted Garlic Steak Butter:
  • 1 Stick Butter (softened at room temp)
  • ½ Shallot minced
  • 4–5 Cloves Roasted Garlic minced
  • 2 teaspoons Killer Hogs Steak Rub
  • Combine softened butter, shallot, garlic, and steak rub in a small bowl. Spread mixture onto plastic wrap and form into log shape. Wrap plastic wrap around butter and store in refrigerator for a couple hours until firm. Slice into 1 Tablespoon portions.

Instructions

  • Prepare charcoal grill for direct grilling over hot coals.
  • Season each cap steak with AP Rub and Hot Rub.
  • Place each steak on hot grill grates (550-600⁰) for 4 minutes. Twist each steak 90⁰ to create even grill marks.
  • Flip steak over and top each one with 1 Tablespoon of Steak Butter
  • Continue to cook steaks until internal temperature reaches 125⁰ on an instant read thermometer. (or continue to cook for your desired doneness)
  • Rest each steak for 5-10 minutes before serving, Enjoy!

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