How To Cook Ribeye Cap Steak Cast Iron

Perfecting the Art of Cooking Ribeye Cap Steak in a Cast Iron Skillet

Welcome to our cook’s corner, where we turn ordinary ingredients into extraordinary meals. Today, we’re diving into the mouthwatering realm of ribeye cap steak. Juicy, flavorful, and rich in marbling, this cut of meat deserves to be showcased in all its glory. And what better way to prepare it than in a trusty cast-iron skillet?

If you’re a steak enthusiast looking to elevate your culinary skills, follow our step-by-step guide to cooking the perfect ribeye cap steak using a cast-iron skillet. With a few simple techniques and a lot of love for a good steak, you’ll be savoring a restaurant-quality meal in the comfort of your own home.

Preparation is Key

Before diving into the cooking process, it’s essential to properly prepare your ribeye cap steak. Follow these steps:

1. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
2. Season the steak generously with kosher salt and freshly ground black pepper on both sides. Allow the seasoning to penetrate the meat for at least 15 minutes.
3. Preheat your cast-iron skillet over medium-high heat for about 5 minutes. You want it to be hot enough to create a golden crust on your steak.

The Searing Technique

Now that your ribeye cap steak is ready, it’s time to sear it to perfection. Follow these steps for a mouthwatering crust:

1. Add a small amount of cooking oil to the heated cast-iron skillet. Use oils with high smoke points like avocado or canola oil.
2. Gently place the steak in the skillet, making sure it sizzles upon contact. Let it sear for about 2-3 minutes without touching it, allowing a beautiful crust to form.
3. Using a pair of sturdy tongs, carefully flip the steak to sear the other side for an additional 2-3 minutes. This will give you a perfect medium-rare doneness.

Finishing Touches

Now that your ribeye cap steak is seared to perfection, it’s time to add some finishing touches:

• Add a knob of butter to the skillet and allow it to melt over the steak. This enhances the flavor and adds a luscious sheen.
• For a burst of flavor, you can also add minced garlic, fresh thyme, or rosemary to the melted butter.
• Baste the steak with the flavored butter for an additional 1-2 minutes, continuously spooning it over the top to infuse the meat with deliciousness.

Let It Rest and Serve

Now that your ribeye cap steak is cooked to perfection, it’s crucial to let it rest before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a tender and succulent steak. Give it a good 5-10 minutes of rest, then carefully slice against the grain into thick, juicy pieces.

Serve your masterpiece on a warm plate, and garnish with a sprinkle of sea salt and a drizzle of extra-virgin olive oil. For an accompanying side, roasted fingerling potatoes and a fresh green salad would be a delightful choice.

And there you have it – a guide to cooking ribeye cap steak in a cast-iron skillet. With a little patience, attention to detail, and the right technique, you’ll be able to savor the flavors of this delectable cut of meat right in your own kitchen. So, gather your ingredients, heat up that skillet, and let the cooking adventure begin!