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Spinalis Steaks Recipe


Scale

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
  • 45 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

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