Jul 14 2026
Restaurants›Provision›8 Oz. Ribeye Cap "spinalis"* Recipe

8 Oz. Ribeye Cap "spinalis"* Recipe

Inspired by Provision
Time45m
Serves1

all steaks served with robuchon potato • demi-glace • tomato agrodolce | GF

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Ingredients

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Steak

Method

Preparation and Cooking

  1. 1

    Prepare the Ribeye Cap

    Remove the ribeye cap from the refrigerator and let it sit at room temperature for about 30 minutes. This helps ensure even cooking.

  2. 2

    Season the Steak

    Pat the ribeye cap dry with paper towels. Season both sides generously with salt and black pepper.

  3. 3

    Sear the Steak

    Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the ribeye cap to the skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

  4. 4

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5-10 minutes to allow the juices to redistribute.

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