This really is a rich, delicious steak. The steak made out of nothing but the best part of the ribeye! How could it be bad? If you are a sucker for a juicy, well marbled ribeye steak then you have to have this Spinalis Steak next time you cook from home.
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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