Grilled Ribeye Cap Steak

A simple seasoning of salt and black pepper is all thats needed on a steak this good.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Roll the Ribeye cap and tie with butcher's twine.
2. 2Add a little olive oil to each steak and season with salt and pepper
3. 3While the steak comes up to room temperature, preheat your charcoal grill to 275°F.
4. 4Reverse 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. 5Sear 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. 6Cover loosely with foil and rest for 10 minutes.
7. 7Remove the butcher's twine around the steak and cut across the grain and serve immediately.