For steak lovers, sinking your teeth into a perfectly grilled ribeye cap steak is an unparalleled culinary delight. When grilled over high heat, the ribeye cap becomes caramelized on the outside, juicy, and tender on the inside with an intense beefy taste.

Grilling ribeye cap steaks results in a melt-in-your-mouth texture coupled with a rich, beefy flavor that is to die for. Treating yourself to perfect grilled ribeye cap steaks is a beef lover's dream.

In this article, we will give you the best tips for selecting, preparing, and grilling ribeye cap steaks. Continue reading to discover the grilled ribeye cap steak recipe.

What Is Ribeye Cap Steak?

The ribeye cap steak, sometimes called a spinalis steak, is a cut of meat from the cow's rib section. The outer muscle runs along the rib bone and sits on the ribeye roast. This small-cap muscle is essentially the outer cap of the ribeye steak.

It's also sometimes called the ribeye "deckle" due to its resemblance to the muscle fibers in a beef deckle. Compared to other cuts, the ribeye cap is prized for its high degree of marbling, tenderness, and rich beefy flavor.

The ribeye cap becomes exceptionally juicy, buttery, soft, and flavorful when grilled or pan-seared. It's considered by many steak enthusiasts to be the most flavorful and decadent cut of a ribeye steak.

Ingredients

• Ribeye cap steaks - 1-2 inches thick with generous marbling. Choose premium quality like USDA Prime or American Wagyu.
• Freshly cracked black pepper and Kosher salt - for generously seasoning the steaks
• Olive oil - for coating steaks before seasoning so spices stick

Directions

Step 1 - Selecting Ribeye Cap Steaks

When selecting your ribeye cap steaks, look for 1-1.5 inches-thick cuts with generous marbling throughout. The marbling, the white fat interspersed throughout the red meat, provides tremendous flavor and moisture.

Choose steaks that have bright red lean meat without any grayish sections. The ideal weight is 12-16 oz per steak to ensure a thick cut. Thinner steaks can overcook too fast on the grill.

Step 2 - Prepping Ribeye Cap Steaks

Take your ribeye cap steaks out of the refrigerator and let them sit at room temperature for 30 minutes before cooking. This allows them to warm slightly and cook more evenly. Thoroughly pat the steaks dry with paper towels. You want the outside completely dry for optimal searing.

Generously season both sides with kosher salt and freshly cracked black pepper. For enhanced browning and added flavor, you can coat the steaks lightly in olive oil before seasoning.

Step 3 - Setting Up The Grill

Get your grill heating up to high heat, between 500-600°F. Use direct high-heat grilling over the hot grill grates. You want the grill to be fully preheated before adding the steaks - this ensures you will get a good, strong sear.

Before placing the steaks on the grill, use a wadded paper towel dipped in olive or vegetable oil to lightly oil the grill grates. This will prevent sticking.

Step 4 - Grilling The Ribeye Cap Steaks

Place the steaks directly over the hot grill grates. Let them sear untouched for 2-3 minutes until they develop a nice brown crust. Flip and sear for another 2-3 minutes on the second side. Continue flipping the steaks, searing 2-3 minutes per side for 4 flips. This allows for an evenly caramelized exterior.

Cook to your desired doneness - 115°F for rare, 125°F for medium-rare. Use an instant-read thermometer to check. When done, transfer steaks to a plate and let rest for 5-10 minutes before slicing to allow juices to redistribute.

Step 5 - Serving The Ribeye Caps

When ready to serve, slice the ribeye cap steaks against the grain into strips. Season again with salt and pepper. Serve immediately for maximum juiciness and flavor.

These steaks pair beautifully with compound butter, chimichurri, or béarnaise sauce. Roasted potatoes or grilled vegetables also make delicious accompaniments. Now enjoy your perfectly grilled ribeye caps!

Serving Suggestions

Here are some serving suggestions for the grilled ribeye cap steak marinade;

• Top with compound butter - Flavored butter is an easy way to add more flavor. Try herbed butter, bacon, bleu cheese, or garlic parsley butter.
• Drizzle with chimichurri sauce - The bright, herby flavors pair beautifully with rich grilled steak. Add some onion and garlic notes.
• Serve with béarnaise sauce - This classic French sauce features tarragon, shallots, vinegar, and egg yolk for a luxurious texture and flavor.
• Add a side salad - A fresh arugula salad with tomatoes, shaved parmesan, and balsamic dressing balances the steak.
• Roast some potatoes - Crispy roasted fingerling or baby potatoes are a great starchy side for soaking up steak juices.
• Grill vegetables - Try thick slices of zucchini, bell peppers, onions, or mushrooms over the hot grill alongside the steaks.

Storage

Let leftover grilled ribeye cap steak cool down to room temperature before storing. Then, wrap the steak tightly in plastic wrap or aluminum foil to prevent drying out. Refrigerate leftovers within 1-2 hours of cooking to inhibit bacteria growth.

Properly stored, leftover steak will be kept in the fridge for 3-5 days. Reheat leftover steak in the oven or a skillet until warmed before serving again. Avoid microwaving steak, as this can make the meat tough.

Tips To Grill A Perfect Ribeye Cap Steak

• Choose a thick cut, at least 1-1.5 inches thick, for best grilling results. The thickness prevents overcooking.
• Let steak sit at room temperature for 30-60 minutes before grilling to warm up a bit.
• Get the grill very hot, over 500°F if possible. Use direct high-heat grilling.
• Lightly oil the hot grill grates before putting the steak on to prevent sticking.
• Resist moving the steak after placing it. Let it sear untouched for 2-3 minutes to get a good crust.
• Flip only once during the cooking time for the best crust on both sides.
• Grill to no more than medium rare, removing around 125°F internal temperature.
• After grilling, let the steak rest for 5-10 minutes before slicing into it.
• Serve with compound butter, chimichurri, or other sauce on top.

Conclusion

Grilling ribeye cap steak results in the ultimate steak experience - incredibly tender, robust beefy flavor, and a perfect charred crust. You can achieve ribeye cap perfection by selecting only the highest quality, well-marbled steaks and grilling them over high heat.

Grilled ribeye cap steaks make for an easy yet impressive meal that any meat lover will devour. Treat yourself to these mouthwatering beauties the next time you fire up the barbecue. Sinking your teeth into a perfect grilled ribeye cap steak is one of life's greatest pleasures for any steak connoisseur.