Bife da capa do ribeye grelhado

Ingredientes

• 16 oz Ribeye cap steaks (2 steaks)
• 1 tbsp Kosher salt
• 1 tbsp black pepper (freshly ground)
• 1 tbsp Olive oil

Modo de preparo

1. 1

   Roll the Ribeye cap and tie with butcher's twine.

2. 2

   Add a little olive oil to each steak and season with salt and pepper

3. 3

   While the steak comes up to room temperature, preheat your charcoal grill to 275°F.

4. 4

   Reverse sear the steaks off the direct heat until they reach an internal temperature of 115°F. You can also choose to smoke the steaks while they are reverse searing.

5. 5

   Sear the steaks for 1 or 2 minutes per side over direct heat until a nice crust forms, then remove them once the internal temperature hits 130°F for medium rare.

6. 6

   Cover loosely with foil and rest for 10 minutes.

7. 7

   Remove the butcher's twine around the steak and cut across the grain and serve immediately.