Name: Spinalis Steaks Recipe
Ingredients: 2 Ribeye Cap “Spinalis” Steaks (16oz each); 2 Tablespoons Killer Hogs AP Rub; 2 Tablespoons Killer Hogs Hot Rub; 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.

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
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 *recipe to follow
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.