Ribeye Cap Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat oven to 400°F (200°C). Cut potatoes into wedges, toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and crispy.

2. 2

   Char the Cabbage

   While the potatoes are roasting, cut the cabbage into quarters. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add cabbage and sear until charred, about 4-5 minutes per side. Season with salt and pepper, remove from heat and set aside.

3. 3

   Cook the Ribeye Cap

   Season the ribeye cap steaks with salt, black pepper, and chopped fresh herbs. In the same skillet used for the cabbage, add the remaining 1 tbsp olive oil and heat over high. Sear the steaks for 4-5 minutes on each side for medium-rare. Allow to rest for a few minutes before slicing.

4. 4

   Prepare Black Garlic Sauce

   Mince the black garlic and mix it with a bit of olive oil and salt to create a sauce. Drizzle over the sliced ribeye cap before serving.

5. 5

   Serve

   Plate the roasted potatoes, charred cabbage, and sliced ribeye cap. Drizzle with black garlic sauce and serve immediately.