Arguably the most flavorful and juicy cut of steak has to be the Ribeye cap. Prized for its heavy marbling and rich flavor, this is hands down one of my favorites.
Every bite feels like an explosion of beef, and you know I’m here for it.
Keep reading to learn what the Ribeye cap is, where it comes from, and how to grill it for one of the best bites from the cow!
Grilled Ribeye Cap Steak
Ingredients you’ll need
- Ribeye cap steaks
- Kosher salt
- Black Pepper
- Olive oil
Equipment you’ll need
- A grill that gets hot – I recommend a charcoal grill but gas will work too
- Butchers twine
- BBQ Tongs
- Instant read thermometer
What is the Ribeye cap?
Considered the holy grail of steak, the Ribeye cap or Spinalis Dorsi comes from the top of the Ribeye.
It has excellent marbling, is super tender, and is about as juicy as steak gets.
It can be a little more pricey than other cuts; however, it’s worth the splurge.
Where to buy Ribeye cap steak
Until recently, it was rarely sold separately from the Ribeye steak, making it hard to find. Luckily it’s more readily available these days.
I’m grilling two 8oz caps I sourced from Snake River Farms.
If you cannot find them sold separately at your local grocery store, consider ordering a few online.
Leave it flat or roll and tie?
There are a couple of ways to prep the Ribeye cap. Some people like to leave them flattened out, but the most common way is to roll up the cap and tie it together with butcher’s twine.
I like to use the roll-and-tie method. You make a thicker steak, like a filet, that not only presents better but will also spend more time on the grill developing flavor without overcooking.
How to make Grilled Ribeye Cap Steak
Roll the Ribeye cap and tie it with butcher’s twine.
Rub each steak with a little olive oil and season with Kosher salt and black pepper.
Let it rest until it comes up to room temperature.
2. Fire up the grill
Fire up your charcoal grill and get it to about 275°F.
Start by reverse searing the steak or cooking it away from the direct heat until it reaches an internal temp of 115°F. I usually throw on a piece of pecan or hickory wood, but this is optional.
Once the steak is ready, sear it directly over the heat flipping back and forth until it forms a nice even crust.
Once the steak reaches 130°F, remove it from the grill, cover it loosely with foil, and rest for 10 minutes.
3. Finishing off
Remove the butcher’s twine around the steak and cut across the grain for the most tender bite.
More steak recipes
- Steak and Lobster Surf and Turf
- The Best Grilled Carne Asada
- Grilled Porterhouse Steak With Garlic Herb Butter
- Coffee Crusted Ribeye
- Grilled Steak Pinwheels
Sides that go well with steak
- Southern Style Coleslaw
- Bacon Wrapped Brussels Sprouts
- Smoked Baked Beans
- Garlic and Rosemary Smoked Potatoes
- Mind-Blowing Sides for Steak
Grilled Ribeye Cap Steak
- 16 oz Ribeye cap steaks 2 steaks
- 1 tbsp Kosher salt
- 1 tbsp black pepper freshly ground
- 1 tbsp Olive oil
- Roll the Ribeye cap and tie with butcher's twine.
- Add a little olive oil to each steak and season with salt and pepper
- While the steak comes up to room temperature, preheat your charcoal grill to 275°F.
- Reverse sear the steaks off the direct heat until they reach an internal temperature of 115°F. You can also choose to smoke the steaks while they are reverse searing.
- Sear the steaks for 1 or 2 minutes per side over direct heat until a nice crust forms, then remove them once the internal temperature hits 130°F for medium rare.
- Cover loosely with foil and rest for 10 minutes.
- Remove the butcher's twine around the steak and cut across the grain and serve immediately.