Ribeye Cap Steak
The ribeye cap steak is quite a treat for any steak enthusiast! It is perhaps the pièce de résistance of steak cuts. The cap comes from the curved top end of the ribeye, the part with muscle that sits against the backbone. This rib area is not a heavily used muscle, which is why it has the fantastic melt-in-your-mouth texture that it does.
Enjoy!
🍷 Wine pairing: A big and bold Cabernet Sauvignon pairs well with the cap steak.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25mins | Serves: 2 people
Ingredients
2 Moody’s 1 ½ inch ribeye cap steaks, I recommend the Prime Cut
4 T butter
2 T melted
2 T individual pats
1 T olive oil
Moody’s JustRite seasoning
Cooking Method:
Like other cuts of steak, the ribeye cap fares well pan-seared in a cast iron skillet or grilled. Both methods bring out the steak’s delicious flavors.
Instructions
Pre-heat your grill or cast-iron pan over high heat
Wisk together the olive oil and 2 T of melted butter and brush each side of the cap with the mix.
Sprinkle on the JustRite or your favorite seasoning.
When the grill or cast-iron pan is hot (searing hot), put the cap steaks on and sear each side for 2 minutes. When you turn the steak, put a tablespoon of butter on each cap and let it melt in.
After searing, if using cast iron, turn down the heat to medium-high, cover and cook until the internal temperature is 120°F; remove and tent with foil for 5 to 8 minutes. It will continue to cook and reach a perfect medium-rare temperature of 135°F. If grilling, also reduce the heat and follow the same instructions as for cast iron.
Notes:
1) If you make an Herb or Garlic Butter, this is the perfect use for it.
2) Once the Cap is removed from the ribeye steak, you are left with what is called the Delmonico Steak (the eye of the ribeye), which is delicious by itself. I always recommend that the Cap be cut from Prime beef and I always buy the Delmonico along with the Cap
