Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All All Icon Spanish All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and grill with Kingsford. OK, got it
Skip to content

Charcoal Grilled Cap of Rib-Eye with Roasted Garlic Brown Butter

  • Yields: 4 Servings
  • Cook time: 40 minutes
  • Prep time: 15 minutes

Ingredients

  • 2 cloves garlic
  • 8 tablespoons (1 stick) unsalted butter
  • 4 (6-ounce) cap of rib-eye steaks (cut from 1½-inch thick rib-eye steaks)
  • 1 cup Dale's Steak Seasoning Marinade
  • 1/4 cup Big Bob Gibson Bar-B-Q Beef Dry Rub

Instructions

Build a two-zone fire in a charcoal grill using Kingsford® charcoal by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 275°F.

To make the roasted garlic, pull out a length of foil and double it to form a square. Put the garlic and 2 tablespoons of butter on the square. Close the foil in a tight packet. Put the packet over the cool part of the grill and cook over indirect heat for 30 minutes.

Remove the pouch from the grill, open the foil, and let cool slightly. Increase the grill temperature to 500°F. Squeeze the garlic cloves from their skins into a bowl and set aside. Put a cast iron skillet directly over the coals and preheat it. Add the remaining 6 tablespoons butter to the skillet and cook until the butter starts to brown, about 30 seconds. Add the garlic to the butter and cook, stirring, for 30 seconds. Remove the skillet from the grill and set aside.

Meanwhile, put the steaks in a plastic GLAD® food storage bag. Pour the marinade over the steaks and let them stand for 10 minutes. Remove the steaks from the marinade and season them liberally with the rub. Put the steaks on the grill over direct heat and cook for 6–9 minutes total, depending on desired doneness, flipping once.

Remove the steaks from the grill and drizzle with roasted garlic brown butter. Let the steaks rest for 5 minutes before serving.

  1. Credit: Recipe created by Big Bob Gibson Bar-B-Q competition barbecue team for the One Bite Challenge presented by Walmart category of the Kingsford® Invitational..

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now
Top