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grilled cap steak on a plate
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4.60 from 10 votes

Grilled Ribeye Cap Steak

This might just be the best steak on the planet! It's fatty, juicy, meaty, and packed with flavor - and it's a quick and easy steak to grill! Pair it with all your favorite sides for a meaty meal!
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Keyword: cap steak, grilled ribeye cap steak, grilled steak, ribeye, ribeye steak, steak
Servings: 2 servings
Calories: 577kcal
Author: Chef Jenn

Ingredients

  • 2 ribeye cap steaks about 4-6 ounces each
  • 1 tablespoon kosher salt
  • 1/2 tablespoon cracked black pepper
  • 2 tablespoons butter or compound butter

Instructions

  • Rest the steaks at room temperature for 30 minutes before cooking to let them warm up a bit.
  • Liberally season the steaks with coarse salt and cracked black pepper.

On a charcoal grill:

  • Follow steps 1 & 2, then:
  • Prepare your charcoal grill for 2 zones (one side super hot with ashed-over coals on one side of the grill).
  • Sear the steaks over the hot coals for about 3 minutes then turn them 90-degrees and sear them for another 2 minutes (to get great grill marks).
  • Flip the steaks and move them to the cooler side of the grill, and cover the grill.
  • Remove the steaks and rest them, covered with foil, for about 10 minutes.
  • Top them with compound butter (or plain butter) before serving.

On a gas grill:

  • Follow steps 1 & 2 then:
  • Preheat the gas grill firing up 2 burners (or more if you're doing more than 4 steaks).
  • When the grill is hot, add the steaks to the grill. Sear the steaks over the flame for about 3 minutes, then turn them 90 degrees and sear them for another 2 minutes (to get great grill marks). If you get flareups, move the steaks out of the fire until it dies down.
  • Flip the steaks and turn the heat down to low. Cover the grill and cook the steaks until they reach 125-F with a digital meat thermometer.
  • Remove the steaks and rest them, covered with foil, for about 10 minutes.
  • Top them with compound butter (or plain butter) before serving.

Notes

Chef Jenn's Tips

  • There is visible fat on these steaks, so watch for flare-ups. Move the steaks out of the direct flame to prevent burning.
  • Resting the steaks is hugely important. They'll be so much tastier and juicier if you let them rest for about 10 minutes.
  • Don't be afraid to season steaks aggressively - they can take it!

Nutrition

Serving: 1steak | Calories: 577kcal | Carbohydrates: 2g | Protein: 46g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 3696mg | Potassium: 643mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 397IU | Calcium: 32mg | Iron: 4mg