Description
Steak cooking instructions based on those by Jess Pryles in her recipe Grilled Ribeye Cap w. Caramelized Onion Butter & Truffle Salt
You can go to her site for the oinion butter and truffle salt recipes, or you can use any compound butter you like.
Ingredients
- 1 rib cap, butchered out and trimmed to your liking
- Kosher salt and fresh-ground pepper, to taste
- 2–3 Tbsp butter
Instructions
- Prepare the beef.
- Heat a grill or cast-iron skillet or flat-top on high heat.
- Season the ribeye cap with salt and pepper.
- When the surface is hot, oil it with the butter.
- Place the rib cap on the cooking surface and sear
- Cook, turning every 1-2 minutes
- After a few turns, start to temp your steak with your Thermapen ONE inserted into the steak reads no lower than 125°F (52°C) for medium rare, or 130°F (54°C) for medium.
- Remove the ribeye cap from heat and let it rest for a few minutes. Slice across the grain and serve with compound butter.
