Beef Ribeye Cap Recipe
American · Main course · 22 min total
The ribeye cap, also known as the spinalis dorsi, is the most tender and flavorful part of the ribeye. This simple preparation highlights its rich, beefy flavor with a perfect sear.
10
min prep
min prep
12
min cook
min cook
2
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 2 beef ribeye cap steaks (about 8 oz each)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
- Season both sides generously with salt and pepper.
- Heat vegetable oil in a cast-iron skillet over high heat until smoking.
- Place steaks in skillet and cook without moving for 3 minutes for a deep crust.
- Flip steaks and add butter, rosemary, and garlic. Tilt pan and baste steaks with melted butter for 2-3 minutes for medium-rare (125°F internal).
- Remove steaks to a cutting board and let rest 5 minutes before slicing against the grain.
Tips
- For even cooking, ensure steaks are at room temperature before searing.
- Use a meat thermometer for precise doneness: 125°F for medium-rare, 135°F for medium.
- Leftover steak can be sliced thin and used in salads or sandwiches.
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