Ingredients
Scale
- 1 stick of unsalted butter
- 1 large yellow onion
- 1 head of garlic
- 2 tbsp of rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Season the ribeye cap steaks with a salt, pepper, garlic powder blend on all sides.
- Place the steaks indirectly on the grill and smoke them at 225°F for 30 minutes.
- Cut the top off of the head of garlic, then place it in tin foil with oil. Cook it at 400°F for 20 minutes until it is roasted.
- Diced up a large onion and cook on medium low heat with butter for 15-20 minutes until they caramelize.
- In a food processor, combine all ingredients and pulsate it until combined then place the butter in plastic wrap. Roll it up into a stick of butter then place in the fridge for 10-15 minutes.
- Increase the heat on the grill to direct cooking then sear the steaks flipping every 2 minutes until they reach your desired doneness.
- Rest the steak on a plate or cutting board then add a slice of the butter on top.
- After the steak has rested for 10 minutes, slice in and enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
