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What is a ribeye cap you ask? Well, most would agree it’s one of, if not the most sought after cut of meat on an entire steer.
Ribeye steaks are the preference of many because of their incredible marbling, and as we all know—fat equals flavor in beef. The ribeye itself can be broken down into three parts: the tail, the filet, and the cap. The cap is the most flavorful portion, which is why most people eat this part first when they eat a ribeye. The down side (there’s always a down side, right?) is that it’s a pretty small portion of the steak.
So, today we’re throwing down an entire steak, made of that oh-so-delicious cap. The folks at Omaha steaks call it the rib cap roast, I call it a little slice of heaven! Both are true.
And what could make this better? Red wine, of course—duh… For this recipe, we’re doing a quick and easy red wine and shallot reduction. It’s so quick and easy you can feel free to have a few sips of that red wine along the way too.
Let’s get it!
Grilled Ribeye Cap Steak with Shallot Red Wine Reduction
Serves: 4 | Prep time: 15 mins. | Cook time: 20 mins.
1 – 2 lbs ribeye cap roast, about 1” thick
1 ½ tsp salt
Red Wine Reduction:
2 tbsp minced shallots
1 tsp minced fresh rosemary
1 tsp fresh minced garlic
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 cup red wine (I recommend a Spanish Tempranillo for the relatively low alcohol content—more on that later.)
1/2 cup beef stock
1/4 stick unsalted butter
Step 1: Light grill and set up for two zone heat. Place a cast iron sauce pot over the indirect heat portion of the grill. I like using a cast iron pan so I can do this whole recipe on the grill, if you don’t have one just use what you have and do the sauce on the stovetop.
Step 2: While grill is preheating, take ribeye cap steak out of refrigerator and let it come up to room temperature. This will take about 45 minutes. Lightly season the steak with salt on both sides.
TIP: Don’t get carried away with steak seasonings on this. The real flavor here is going to come from this amazingly marbled cut of meat and the reduction sauce we’ll create from its pan drippings.
Step 3: Place meat on grate over high direct heat, flipping every 90 seconds. Total cook time is going to be about 6 minutes or until internal meat temperature is 125°F as indicated by a reliable meat thermometer. This is a thinner cut of meat, and incredibly marbled with delicious fat, so monitor internal temperatures closely or you’ll over cook it. It won’t take long to properly cook this perfect steak over high direct heat.
Step 4: Remove steak from the grill, place it in a cast iron pan, tent the steak with foil, and let it rest. I use a cast iron pan while it rests so I can collect any juices that may run off from the beef and add to the red wine reduction. Any pan will do, I just find that cast iron retains heat the best.
Step 5: In cast iron sauce pan, add butter. Once the butter melts, add shallots and garlic. Cook for 2-3 minutes, or until shallots become translucent. Stir in remaining sauce ingredients and cook until sauce reduces by half. The sauce will thicken as it reduces.
TIP: I use a tempernillo because it has a lower alcohol content than some other reds like cabernet. As the sauce reduces down, the alcohol turns to sugar and with beef we’re not looking for an overly sweet profile, so staying with less alcohol in the wine helps create a flavor that’s not too sweet for beef.
Step 6: Transfer sauce to bowl, adding in any drippings from your resting steak.
Step 7: Slice steak and serve with a drizzle of the reduction.
Make this Grilled Ribeye Cap Steak with Shallot Red Wine Reduction recipe:
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- 1 2 lbs ribeye cap roast
- 1.5 tsp salt
- 2 tbsp shallots minced
- 1 tsp fresh rosemary minced
- 1 tsp fresh garlic minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 cup red wine,
- 1/2 cup beef stock
- 1/4 stick unsalted butter
Light grill and set up for two zone heat. Place cast iron sauce pot over indirect heat portion of the grill.
Let ribeye cap steak come up to room temp, about 45 minutes. Lightly season with salt on both sides.
Place meat on grate over high direct heat, flipping every 90 seconds. Total cook time is going to be about 6 minutes or until internal meat temperature is 125°F.
Remove steak from grill, place in a cast iron pan, tent with foil, and let it rest.
In cast iron sauce pot melt butter, add shallots, and garlic. Cook for 2-3 minutes or until shallots become translucent. Stir in remaining sauce ingredients and cook until sauce reduces by half.
Transfer sauce to a bowl and add in any drippings from your resting steak.
Slice steak and serve with a drizzle of sauce.