Beer-Infused BBQ Rub Steak & Butter

Chef Tony Reed
Servings

1-2

Prep Time

1 hours

Cook Time

20 minutes

Cuisine

American

Category

Easy

Invite the neighbors over, it’s steak o’clock. We put our special edition King of the Hill Beer-Infused BBQ Rub to work to make this grilled steak (medium rare, of course) and a compound butter that just gets better over time. Watch the recipe video below! 
Sliced steak topped with compound butter on a wood cutting board next to a Spiceology X King of the Hill Beer-Infused BBQ Rub beer can

Ingredients

  • 12 oz Ribeye
  • 2 Tbsp Olive Oil
  • 2 Tbsp Spiceology X King of the Hill Beer-Infused BBQ Rub
  • 4 oz French Fries

For the Compound Butter

  • 4 oz Butter, Unsalted (room temp)
  • 1 oz Spiceology X King of the Hill Beer-Infused BBQ Rub
  • Parsley, Chopped for garnish

Directions

  1. Season your steak with olive oil and Spiceology X King of the Hill Beer-Infused BBQ Rub.
  2. Allow it to marinate at room temperature for at least an hour.
  3. While marinating combine your ingredients together for the compound butter and set aside in refrigerator to harden.
  4. Get your French fries in the oven (if premade it generally takes about 25 minutes) while the beef is half through the marinating process.
  5. Heat your grill simultaneously.
  6. Now that your grill is to temp. Sear your steak directly over the heat for 3-4 minutes each side.
  7. Once seared if you need more time to cook place steak on indirect heat to get to cooking temp.
  8. Cook your steak until it's 124 degrees F. Once there take your steak off the grill and allow it to rest for 5-10 minutes to get to medium rare doneness.
  9. Serve with a slice of the compound butter and French fries.
Recipe Products
Limited Time Product!
Blend

King of the Hill Beer-Infused BBQ Rub

Key Ingredients

Beer extract, Chili Powder, Honey Granules, Paprika
Beer-Infused BBQ Rub Steak & Butter — FAQs

Yes! Ribeye is ideal for flavor and tenderness, but New York strip, sirloin, or filet mignon also work well. Adjust grilling times based on the cut and thickness.

You can prep the compound butter up to 5 days in advance. Roll it in parchment paper, refrigerate, and slice when ready to serve. You can also freeze it for longer storage.

For medium rare, grill until the internal temperature reaches 124°F, then rest the steak for 5–10 minutes. The temperature will rise slightly, creating a juicy and tender result.