Grilled Ribeye Cap Steak with French Grey Sea Salt
Prep Time 10 MinCook Time 10 Min
A melt in your mouth experience that features our most tender beef, the ribeye cap needs nothing more than simple salt and pepper to wow.
INGREDIENTS
2 tsp. French Grey Sea Salt or WFF Himalayan Pink Salt
½ tsp. Crushed Red Pepper Flakes, optional
1 ½ Tbsp. Olive Oil
LET'S GET COOKING!
Mix salt, pepper and red pepper flakes.
Brush Ribeye Cap Steak with olive oil and rub with seasoning blend, evenly distributing throughout the steak.
Heat the grill or stove to medium high.
Place the Ribeye Cap on hot grill or pan.
Grill a few minutes on first side until it chars and immediately flip to the next side. Grill an additional 1-2 minutes until internal temperature reaches 125°F for medium-rare.*
Remove from grill and place on cutting board, cover with foil and allow to rest 5 minutes.
Slice the Ribeye Cap across the grain and serve.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.