Jul 14 2026
Restaurants›Uchiko Austin›Ribeye Cap Recipe

Ribeye Cap Recipe

Inspired by Uchiko Austin
Time1h
Serves4

potato hay, shishito, ume boshi aioli

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Ingredients

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Ribeye Cap

Potato Hay

Shishito Peppers

Ume Boshi Aioli

Method

Preparing the Ribeye Cap

  1. 1

    Season the Steak

    Generously season the ribeye cap steak with salt and black pepper on both sides.

  2. 2

    Sear the Steak

    In a skillet over medium-high heat, add olive oil. Once hot, sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  3. 3

    Rest the Steak

    Remove the steak from heat and let it rest for 5-10 minutes before slicing.

Making Potato Hay

  1. 4

    Prepare the Potatoes

    Using a mandoline slicer, thinly slice the russet potatoes into long strips.

  2. 5

    Fry the Potatoes

    Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

Cooking the Shishito Peppers

  1. 6

    Sauté the Peppers

    In a separate skillet, heat olive oil over medium heat. Add the shishito peppers and sauté for about 5-6 minutes until blistered. Sprinkle with sea salt and remove from heat.

Making Ume Boshi Aioli

  1. 7

    Mix Ingredients

    In a bowl, combine mayonnaise, umeboshi paste, lemon juice, and minced garlic. Mix until smooth and well combined.

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