4Ribeye cap steaksrolled and tied to look like filets
1TBS coarse ground black pepper
1/2 TBS ground coriander
1/2TBScrushed red pepper flakes
Allow butter to come to room temperature. Add to a mixing bowl with other butter ingredients. Mix thoroughly. Lay out a sheet of plastic wrap. Scrape butter onto plastic wrap, then use wrap to form butter into a log shape. Refrigerate at least one hour to firm up before using. Cut butter into wheels to place on cooked steaks.
In a small bowl, add seasonings for steak and mix seasonings together. Season outside surfaces of steak. Allow steaks to sit out at least 30 minutes at room temperature before grilling (lightly covered.)
Start grill with coals on one side of grill. Oil grates. Place steaks on opposite side of grill. Using a meat thermometer, cook until steaks reach an internal temperature of 120 degrees. Remove steaks from grill and allow to rest for 5 minutes.
While steaks are resting, open grill to allow more air to charcoal so it will get hotter. Add a few coals if necessary. Place steaks over hot coals and allow to sear and develop some delicious char marks. Remove from grill, plate and top with butter. Serve to the acclaim of your family and friends!