Grilled Ribeye Cap Steak

If you’ve never had a Ribeye cap steak, you're in for a real treat. Its juicy, flavorful, and melt in your mouth good!
Grilled Ribeye Cap Steak

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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

2 raw rolled rib eye cap on a white plate

Equipment you’ll need

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.

a black gloved hand holding a ribeye cap steak
You can see their exceptional marbling, resulting in superior flavor and tenderness.

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

1. Prep

Roll the Ribeye cap and tie it with butcher’s twine.

two seasoned raw ribeye caps on a white plate
A steak this good shouldn’t be covered in anything else to mask the flavor of the beef. 

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.

ribeye caps reverse searing on charcoal grill
Make sure you have a good instant read thermometer to keep track of temps.

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. 

ribeye caps on charcoal grill

Once the steak is ready, sear it directly over the heat flipping back and forth until it forms a nice even crust.

ribeye cap being seared over hot charcoal

Once the steak reaches 130°F, remove it from the grill, cover it loosely with foil, and rest for 10 minutes. 

a cooked ribeye cap being held by tongs over charcoal

3. Finishing off

Remove the butcher’s twine around the steak and cut across the grain for the most tender bite.

two cooked ribeye cap steaks on a white plate
a ribeye cap cut in half and stacked on top of each other
Medium rare perfection.

More steak recipes

Sides that go well with steak 

Grilled Ribeye Cap Steak

Grilled Ribeye Cap Steak

A simple seasoning of salt and black pepper is all thats needed on a steak this good.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 541kcal
Author: Jordan Hanger


  • 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.


Calories: 541kcal | Carbohydrates: 2g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 138mg | Sodium: 3607mg | Potassium: 648mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 50IU | Calcium: 31mg | Iron: 4mg
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