30-Minute Grilled Spinalis Steaks
Spinalis steaks, also known as ribeye caps, are the prized outer muscle of the ribeye with superior marbling and tenderness. This grilled preparation features a dual-spice crust and compound garlic butter that melts into the meat during cooking. The combination of all-purpose and barbecue rubs creates complex seasoning, while the compound butter adds richness and aromatic depth from shallot, garlic, and steak spice. The high-heat direct grilling method produces a caramelized exterior while the interior reaches perfect medium-rare. This is an impressive dish for experienced grillers who appreciate premium cuts and want restaurant-quality results at home. Serve at dinner parties or special occasions when you want to showcase quality beef. The technique of forming compound butter ahead and topping the steak mid-cook is what distinguishes this version from standard grilled steaks, ensuring butter integration rather than surface application.
Ingredients
- 2 ribeye cap steakdry-aged ribeye cap steaksamepremium
higher fat content and intense beef flavor
- 2 tablespoon all-purpose spice rubcustom blend of kosher salt, black pepper, paprika1:1 by weightsavory
adjust ratio to preference for less sodium
- 2 tablespoon barbecue rub
- 8 tablespoon butterclarified buttersamedairy-free alternative
higher smoke point, omit shallot and garlic infusion
Full guide → - ½ shallot, minced
- 4 clove garlic, minced
- 2 teaspoon steak spice rub
Instructions
- 1
Prepare charcoal grill for direct grilling over hot coals.
- 2
Season each ribeye cap steak with all-purpose spice rub and barbecue rub.
- 3
Place steaks on hot grill grates and cook for 4 minutes.
- 4
Twist each steak 90 degrees to create crosshatch grill marks.
- 5
Flip steaks and top each with a slice of compound garlic butter.
- 6
Continue cooking until internal temperature reaches 125 F (50 C) on an instant-read thermometer.
- 7
Rest each steak for 5-10 minutes before serving.
Tips
Form compound butter ahead and refrigerate for at least a couple hours until firm. Slice into 1-tablespoon portions just before grilling. This ensures the butter melts into the steak during the final cooking phase rather than simply sitting on top.
Aim for 550-600 F grill temperature for proper crust development. Use an instant-read thermometer inserted horizontally into the thickest part of the steak, away from fat, to avoid overcooking. Remove at 125 F for medium-rare.
Resting for 5-10 minutes is essential. This allows carryover cooking to complete and redistributes juices throughout the meat, preventing them from running onto the plate when cut.
Good to Know
Compound butter keeps refrigerated for up to 1 week in airtight wrap, or frozen for 3 months. Slice and thaw as needed. Cooked steaks do not reheat well and are best served immediately after resting.
Prepare compound butter up to 1 week ahead. Refrigerate until ready to grill. Mince shallot and garlic fresh the day of cooking for best aroma. Do not prepare steaks with dry rubs more than 2 hours ahead, as salt will draw moisture to the surface.
Serve immediately after resting. Accompany with grilled vegetables, baked potato, or fresh salad. A full-bodied red wine such as Cabernet Sauvignon pairs well with the rich, spiced beef.
Common Mistakes
Skip the rest period to avoid losing juices when cutting into the steak.
Apply compound butter before flipping to avoid burning the mixture on direct heat; add it only after the steak is flipped.
Neglect to preheat the grill to 550-600 F to avoid pale crust and uneven cooking.
Substitutions
Dairy-Free Swaps
higher smoke point, omit shallot and garlic infusion
Full guide →General Alternatives
higher fat content and intense beef flavor
adjust ratio to preference for less sodium
FAQ
Can I use regular ribeye instead of spinalis cap steak?
Yes, but spinalis (ribeye cap) is superior because it has more marbling and tenderness. Regular ribeye will work with the same cooking time, though it may be slightly less tender. Look for caps at specialty butchers or request them from your grocer.
What if I don't have a charcoal grill?
A gas grill set to high heat (550-600 F) works well. Cast iron skillet or stainless steel pan preheated in a 500 F oven can substitute; sear 4 minutes per side. Results differ slightly due to heat intensity variation, but internal temperature target remains 125 F.
How long does the compound garlic butter keep?
Refrigerated in airtight plastic wrap, compound butter lasts 7-10 days. Freeze for up to 3 months in portions. Thaw in the refrigerator before slicing. Once opened or exposed to air, use within 5 days to prevent rancidity and flavor degradation.