Grilled Ribeye Cap Steak
A simple seasoning of salt and black pepper is all thats needed on a steak this good.
Servings 2
Calories 541kcal
Ingredients
- 16 oz Ribeye cap steaks 2 steaks
- 1 tbsp Kosher salt
- 1 tbsp black pepper freshly ground
- 1 tbsp Olive 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.
Nutrition
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
