Snake River Farms Ribeye Cap Recipe

Cooking the Ribeye Cap

1. 1

   Prepare the Steak

   Take the Snake River Farms Ribeye Cap out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This helps to ensure even cooking.

2. 2

   Season the Steak

   Generously season both sides of the ribeye cap with kosher salt and freshly ground black pepper. Rub the seasoning into the meat for better flavor absorption.

3. 3

   Preheat the Grill or Pan

   Preheat your grill or cast-iron skillet over high heat until it is very hot. If using a grill, ensure the grates are clean and lightly oiled.

4. 4

   Cook the Steak

   Drizzle olive oil on the ribeye cap before placing it on the grill or pan. Cook for about 4-5 minutes on one side without moving it, allowing a nice crust to form. Flip the steak and cook for another 4-5 minutes for medium-rare. Adjust the time for your desired doneness.

5. 5

   Rest the Steak

   Once cooked to your liking, remove the ribeye cap from the heat and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute throughout the meat.

6. 6

   Slice and Serve

   After resting, slice the ribeye cap against the grain into thin pieces and serve with Argentinian chimichurri sauce on top.