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Marinated Beef Rib-Eye Cap

SERVINGS
2-3
RATE THIS RECIPE
(65)
Cassidee Dabney's Marinated Rib Eye Steak + Creamed Sweet Corn
Cassidee Dabney's Marinated Rib Eye Steak + Creamed Sweet CornMike Smith / TODAY
SERVINGS
2-3
RATE THIS RECIPE
(65)

Ingredients

Marinade
  • 1 cup neutral cooking oil, preferably rice bran or avocado oil
  • 3 cloves garlic, peeled
  • 4 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons fresh thyme leaves
  • Rib-eye cap
  • 1 pound rib-eye cap steak
  • Good-quality butter
  • Chef notes

    I love this dish because it is so simple to prepare. The rib-eye cap is also one of my personal favorite cuts of beef. It's wonderfully tender and incredibly flavorful at the same time.

    Preparation

    For the marinade:

    Combine the above four ingredients in a blender, process for 1 minute.

    For the rib-eye cap:

    1.

    Bring the beef to room temperature (pull from fridge 1-2 hours before cooking). Pat the beef dry and rub it with the marinade. Season liberally with salt and pepper.

    2.

    Preheat oven to 450°F with a cast iron pan inside.

    3.

    Carefully remove the pan once your oven comes to temp and place the pan on a burner over high heat.

    4.

    Carefully place your beef in the pan and sear for 3-4 minutes. Flip the meat over and transfer the pan back to the oven and cook for 3-5 minutes.

    5.

    Remove the steak from the pan and let rest on a plate for an additional 4-5 minutes with a generous amount of good quality butter melting on the top. Slice and serve with the melted butter drippings over the top.