Spinalis Steaks Recipe

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.

Serving Size: 2


 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.


 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!