Roasted Texas Ribeye Cap Recipe

Directions

1. 1

   Prepare the Ribeye Cap

   Remove the ribeye cap from the refrigerator about 30 minutes before cooking to bring it to room temperature. Preheat your oven to 375°F (190°C).

2. 2

   Season the Meat

   Pat the ribeye cap dry with paper towels. Rub the olive oil over the surface of the meat, then generously season both sides with salt and black pepper.

3. 3

   Sear the Ribeye Cap

   In an oven-safe skillet over medium-high heat, add a bit of olive oil. Once hot, carefully place the ribeye cap in the skillet and sear for about 3-4 minutes on each side until a golden-brown crust forms.

4. 4

   Roast the Ribeye Cap

   Transfer the skillet with the ribeye cap to the preheated oven. Roast for about 20-25 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

5. 5

   Prepare the Mushrooms

   While the ribeye cap is roasting, clean the chestnut mushrooms with a damp cloth and slice them. Mince the garlic.

6. 6

   Sauté the Mushrooms

   In a separate skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the sliced chestnut mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden brown. Season with salt and pepper to taste. Stir in fresh thyme.

7. 7

   Make the Jus Roti

   Once the ribeye cap is done roasting, remove it from the oven and let it rest for at least 10 minutes. In the same skillet used for the ribeye, add red wine to deglaze the pan, scraping up any browned bits. Add beef stock and bring to a simmer. Let it reduce by half to create a flavorful jus.

8. 8

   Finish the Jus

   Whisk in the remaining 2 tablespoons of butter to the jus for a glossy finish. Season with salt and pepper to taste.

9. 9

   Serve

   Slice the ribeye cap against the grain and serve it on a platter with sautéed chestnut mushrooms on the side. Drizzle the jus roti over the sliced meat before serving.