This prime ribeye cap steak recipe is perfect for a Valentine’s Day dinner or romantic meal. Its probably one of the best cuts of meat you can find out there today.
Ribeye cap steak comes from the top rib section of the beef. Basically, it’s a 4-inch by 12-inch piece of flap meat. They are cut into 1 1/2 strips and they are rolled up and tied with butcher string.
You can prepare ribeye cap steak in many ways, but my favorite method is seared in a cast iron pan with grilled onions and compound butter.
Prime ribeye cap steak is definitely expensive, but if you cook it at home, you’re going to save yourself a ton of money compared to a fancy restaurant. I bought my steak at Costco, and was very pleased with the quality.
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Prime Ribeye Cap Steak
- 4 prime ribeye cap steaks
- 4 slices onion one per steak
- 4 slices compound butter one per steak
- Olive oil
- Salt and pepper to taste
- Preheat oven to 450 F.
- Set the ribeye cap out for about 20 minutes. Coat well on both sides with a little olive oil, salt and cracked pepper. Be generous with the pepper.
- This cut has a lot of fat in there, so turn your hood vent on before cooking.
- Preheat cast iron pan on medium high. Drizzle a little olive oil on the pan, then add the steak. After 3 minutes, give it a turn. Sear another 3 minutes. You want to get a nice sear on both sides. If your steak is big enough, you can also sear the sides as well.
- Place fresh sliced onion on the cast iron pan. Set the steak on top of the oven. Place in the preheated oven for about 10 minutes, or until medium-rare.
- Place the compound butter on the steak for the last 2 minutes of cooking, or until it melts.
- Remove from the oven. Set on top of the oven and let it rest for about 10 minutes.
- Serve with the grilled caramelized onions, asparagus and some baby baked potatoes.