8oz Rib Cap* Recipe

Bring to room temperature & season

Remove the 8 oz rib cap from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels. Evenly season both sides with the kosher salt, black pepper, and garlic powder, pressing the seasonings gently into the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat for 4–5 minutes until very hot. Meanwhile warm an oven to 400°F (200°C) only if you plan to finish thicker cuts in the oven; for an 8 oz rib cap typically searing only is sufficient.

Sear the steak

Add the neutral oil to the hot skillet and swirl to coat. Carefully lay the rib cap in the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Baste with butter & aromatics

Reduce heat to medium. Add the butter, crushed garlic clove, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and pan juices for 45–90 seconds to build flavor and finish cooking. Continue basting until internal temperature reaches your target (see doneness).

Check doneness

For an 8 oz rib cap (approximately 1–1.25 inches thick), target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove from heat when the thermometer reads 5°F below your target as carryover will raise the temperature slightly.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Slice and finish

Slice the rib cap against the grain into thin strips. Transfer to a warm plate and spoon any accumulated juices from the cutting board over the slices. Sprinkle flaky sea salt and chopped parsley over the top, and serve with a lemon wedge if desired.

If you prefer a pan sauce: after removing the steak, keep the pan over medium heat, add 1/4 cup beef stock or red wine to deglaze, scrape up browned bits, and reduce by half. Swirl in the pan drippings and 1 tsp cold butter off heat to emulsify, then spoon over sliced steak.

Serve immediately with preferred sides (potatoes, salad, roasted vegetables).