Spinalis Steaks

Spinalis Steaks

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.

After the steaks had been on for a total of 6 minutes, I gave them one final 90-degree twist and started watching my internal temps. If you are cooking steaks, you really have to have a good internal thermometer. I like to use Thermoworks Thermapen – aside from my grills it’s my #1 must-have BBQ accessory. But you can use any probe thermometer – you just want to keep a close eye on the steak and make sure you don’t over-cook it (and always account for the carryover).

My basic “rule of thumb” for when to pull your steak:
Rare – 120°F (will carry over to 125°F in the rest)
Medium Rare – 125°F (will carry over to 130°F in the rest)
Medium – 135°F (will carry over to 140°F in the rest)
Medium Well – 145°F (will carry over to 150°F in the rest)

Once the steaks hit 122-123 internal and the butter was melted, I pulled them off and let them rest for about 10 minutes. Then I couldn’t wait anymore!
 

Source: HowToBBQRight