GrillAmerican
Ribeye cap, fast grill
Spinalis dorsi — the crescent of the ribeye, the best bites on a steakhouse plate. Fast heat. It is already tender.
Made it?
20 min · 15 min hands-on · pull 128°F · rest 6 min
Ingredients
1.3 lb on the fire · ~1 lb to the table · 2 plates at 8 oz
- ribeye cap, 1–1½ lb, or two rolled steaks1 (1 1/4 lb)
- kosher salt1½ tsp
- black pepper1 tsp
- oil or tallow1 tbsp
Method
- 1
Salt 30 minutes ahead. If it is a long cap, roll and tie so it cooks evenly, or grill it flat.
- 2
Hottest grate. 2–3 minutes a side to 125–128°F. Do not smoke it for hours.
- 3
Rest 6 minutes. Slice across. Fat in the cap is the point — leave it.
If you don’t have it
- Peeled cap → A whole ribeye, eat the cap first. Same bites, less butchery.
- Grill → Cast iron. Same 2–3 minutes a side. Fat will render hard — that is the point.
Same cook, different day
Rolled and tied
A long cap. Tie into a cylinder, reverse to 120, sear the outside.
Skewers
Brazilian-style. Crescent pieces, salt, fat to the fire, 130°F.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr