This prime ribeye cap steak recipe is perfect for a Valentine's Day dinner. It's probably one of the best cuts of meat you can find out there today, and comes from the top rib section of the beef. Serve this with compound butter, grilled caramelized onions, asparagus and some baby baked potatoes.
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.