A simple seasoning of salt and black pepper is all thats needed on a steak this good.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 2
Calories 541kcal
Author Jordan Hanger
Ingredients
16ozRibeye cap steaks2 steaks
1tbspKosher salt
1tbspblack pepperfreshly ground
1tbspOlive oil
Instructions
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.