If you’re a steak lover who craves that buttery, melt in your mouth bite, it’s time to discover the beef ribeye cap steak. Often called the “crown jewel” of the ribeye, this tender, marbled cut is what steakhouse dreams are made of.
Known to butchers and chefs as the Spinalis Dorsi, the ribeye cap is the outer muscle that wraps around the ribeye. It’s rich, juicy, and packed with intense beefy flavor arguably the most sought after section of the entire ribeye.
Grilled hot and fast or reverse seared to perfection, this cut deserves a place on your plate. Whether you’re new to the cut or looking to upgrade your grilling game, this guide walks you through everything: what it is, how to cook it, and Chef Lucas Benette’s steakhouse secrets for unforgettable flavor.
What Is a Beef Ribeye Cap Steak?
The beef ribeye cap steak comes from the outer edge of the ribeye, also known as the Spinalis Dorsi. It’s rolled, tied, or trimmed into smaller steaks ideal for fast grilling or pan searing.
Why It Stands Out:
- Exceptionally marbled rich fat equals rich flavor
- Incredibly tender more so than center cut ribeye
- Rare and premium often sold in specialty butcher shops
- Versatile cooks fast and evenly with great sear potential
If you’ve ever eaten the curved, tender edge of a ribeye and thought, “This is the best bite,” you’ve already tasted the ribeye cap.
Ingredients for Cooking a Ribeye Cap Steak
With a steak this good, less is more. The beef ribeye cap steak is naturally flavorful thanks to its marbling, so all you need are a few basic, high quality ingredients to enhance not overpower it.
For One 6–8 oz Ribeye Cap Steak:
- 1 beef ribeye cap steak, trimmed
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp high heat oil (like avocado or canola)
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme (optional, for basting)
Optional: a finishing sprinkle of flaky sea salt for serving.
Chef Lucas Benette’s Steakhouse Style Grilling Method
When it comes to steak perfection, Chef Lucas Benette keeps it classic: high heat, proper resting, and finishing with butter.
Here’s how Lucas cooks his ribeye cap steak to juicy, caramelized perfection every time:
1. Start With Room Temp Steak
Remove the steak from the fridge at least 30 minutes before cooking. This helps it cook more evenly and develop a better crust.
2. Season Generously
Pat dry with paper towels, then season both sides with kosher salt and black pepper. Let it sit uncovered while your pan or grill heats up.
3. Sear Hot and Fast
Preheat a cast iron skillet or grill until very hot. Add high heat oil and sear the steak for 2–3 minutes per side, flipping only once, until a deep brown crust forms.
4. Baste with Butter and Garlic
Add butter, smashed garlic, and herbs to the pan. Tilt the pan and use a spoon to baste the steak repeatedly with the melted butter for 1–2 minutes.
“The butter not only adds flavor, but it brings out that nutty, seared crust. You can smell when it’s ready,” says Lucas.
5. Rest, Slice, and Serve
Let the steak rest for 5–7 minutes before slicing against the grain. This keeps the juices locked in and ensures every bite is tender.
How to Cook Beef Ribeye Cap Steak (Step by Step)
This cut is rich, quick to cook, and easy to get right as long as you give it the care it deserves. Here’s a step by step method to help you make the perfect beef ribeye cap steak, whether you’re pan searing or grilling.
Step 1: Prep the Steak
- Take the steak out of the fridge 30–45 minutes before cooking.
- Pat dry with paper towels.
- Season generously with salt and pepper on both sides.
Step 2: Heat Your Skillet or Grill
- Preheat a cast iron skillet or outdoor grill over high heat.
- Add a tablespoon of high heat oil (avocado or canola work best).
- Wait until the oil shimmers before adding the steak.
Step 3: Sear and Baste
- Sear the steak for 2–3 minutes per side, until a golden brown crust forms.
- Reduce heat slightly, add butter, garlic, and herbs, and baste continuously for 1–2 minutes.
- For thicker cuts, you can also finish it in a 400°F oven for 5–7 minutes.
Step 4: Check for Doneness
Use an instant read thermometer to check internal temperature:
- Rare: 120–125°F
- Medium Rare: 130–135°F (recommended)
- Medium: 140–145°F
Step 5: Rest and Slice
- Transfer steak to a cutting board and let it rest for 5–7 minutes.
- Slice against the grain and serve with flaky sea salt or your favorite finishing touch.
Nutrition Facts per 6 oz Serving
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 38g |
| Total Fat | 38g |
| Saturated Fat | 16g |
| Carbohydrates | 0g |
| Sodium | 90mg |
Tip: Because of its high fat content, ribeye cap is incredibly satisfying you don’t need to serve much to make it feel indulgent.
FAQs About Beef Ribeye Cap Steak
1. How do you cook a beef ribeye cap steak?
The best way to cook a beef ribeye cap steak is to pan sear or grill it over high heat. Start by seasoning it simply with salt and pepper, then sear each side for 2–3 minutes until a golden crust forms. For added flavor, baste with butter, garlic, and herbs during the final minute. Let it rest before slicing against the grain.
2. Is beef ribeye cap steak good?
Yes it’s one of the most flavorful and prized cuts of beef. Known for its rich marbling and tender texture, the ribeye cap steak delivers a buttery, beefy taste that steak lovers rave about. It’s often referred to as the best part of the ribeye.
3. Is ribeye cap the same as filet mignon?
No, ribeye cap and filet mignon are different cuts.
- Ribeye cap (Spinalis Dorsi) is highly marbled and packed with flavor.
- Filet mignon is much leaner, more delicate in flavor, and known for its ultra tender texture.
If you want rich flavor, go with ribeye cap. If you prefer lean and soft, filet mignon is a great choice.
4. Is ribeye cap steak tender?
Absolutely. The ribeye cap steak is considered one of the most tender cuts of beef. Its fine marbling melts during cooking, making each bite juicy, tender, and full of flavor. It’s both fork tender and rich, which is why chefs and food lovers love it so much.
Final Thoughts on Cooking the Best Cut in the Ribeye Family
The beef ribeye cap steak is an unforgettable cut. With its perfect balance of marbling, tenderness, and deep beef flavor, it’s no surprise this is a favorite among chefs and steak connoisseurs.
Whether you’re searing it in a cast iron pan or firing it up on the grill, Chef Lucas Benette’s simple approach high heat, butter basting, and patience brings out the best in this exceptional steak.
Pair it with:
- Garlic mashed potatoes
- Roasted asparagus or brussels sprouts
- A glass of full bodied red wine like Cabernet Sauvignon or Malbec
