What’s the difference between a Ribeye Cap Steak and a regular Ribeye? The cap muscle at the top end of the Ribeye is still attached. It lends support to the spine, though it’s not a weight bearing muscle, rendering it super tender and perhaps one of the best cuts of meat steak lovers crave. With marbling similar to the Ribeye, you get a juicy, melt-in-the-mouth steak you won’t be able to resist. Slightly more expensive than the Ribeye itself, it is well worth the added cost for this succulent cut.
Ingredients for Pan-Seared Ribeye Cap Steak with Onions and Mushrooms
1 ½ to 2 lbs Ribeye Cap Steaks
4 TBSP butter (from pasture-raised cows), divided
Salt and fresh ground pepper to taste
3-4 white mushrooms, sliced
1 yellow onion, sliced into long strips
1 TBSP canola oil
Season Ribeye Cap Steaks with salt and pepper to taste and let sit for 30 minutes to 1 hour on a plate at room temperature. Melt 2 TBSP butter in a pan over medium-high heat. Once melted, add steaks slowly. Cook 3-5 minutes each side, or until your desired level of doneness. Medium rare is a beautiful level of doneness for these steaks, which is about 135 degrees F (54 degrees C) by meat thermometer. Remove from heat, and let rest for 10-15 minutes on warm plate before serving to allow juices to lock in.
While resting the steaks, melt remaining 2 TBSP butter with 1 TBSP canola oil in pan. Once melted, add mushrooms and onions, and sautée over medium heat until soft and aromatic. Translucent onions will have no crunch, so cook to desired softness and top steaks with onions and mushrooms before serving.
The Chuck Eye Steak
Often called the “poor man’s Ribeye” due to a smaller price, the Chuck Eye Steak is a continuation of the Ribeye into the shoulder, or chuck, of the beef. Chuck Eyes have the same great flavor as the Ribeye and are almost as tender. Fabulous grilled or pan broiled, this steak is also referred to as a “Delmonico” steak.
Ingredients for Pan Seared Chuck Eye Steaks
1 ½ pounds Chuck Eye Steaks (about 2 steaks)
1 tsp Kosher salt
½ tsp freshly ground black pepper
2 TBSP olive oil
1 TBSP unsalted butter (pasture raised)
3 thyme sprigs
1 garlic clove, smashed
1 tsp coarse sea salt
Season steaks on both sides with Kosher salt and pepper. Chill, uncovered, in the fridge for up to 8 hours, 1 hour minimum. Remove from fridge and let stand at room temp for 30 minutes.
Preheat oven to 450 degrees F (232 deg C). Heat oil in a 12-in cast iron skillet over medium-high. Carefully place steaks in oil and sear 3 minutes, each side. Place skillet in oven and cook to desired doneness, about 5 minutes for medium rare.
Remove from oven and tilt skillet to collect drippings at edge. Add butter, thyme, and garlic to drippings. Spoon mixture over steaks for 2 minutes. This yields a super tender, juicy steak. Rest steaks on plate or wire rack for 5 minutes. Thinly slice against the grain and sprinkle with sea salt. Serve to the delight and compliments from your dining companions, who’ll believe they’re eating a luxurious, expensive cut of meat despite how little you really paid.