Prime ribeye cap steak is the perfect cut to pair with Kinder’s Prime Steak Seasoning. This cut often comes pre-rolled into a filet-like piece that requires minimal prep work. The delicate aroma of black truffle garlic and onion in Kinder’s Prime Steak Seasoning pairs perfectly with a fatty cut of beef. Serve with potatoes or your favorite summer vegetable.
Ingredients
2 prime ribeye cap steaks (12 oz)
2 Tbsp Kinder’s Prime Steak Seasoning
2 Tbsp cooking oil
Instructions
If you’re in a rush (and most of us are!), blot steaks with a disposable towel to absorb moisture. If time is on your side, keep steaks unwrapped on a tray in your refrigerator for 6-8 hours (or up to one day if you’re really planning). This not only extends life of meat but also helps dry it out for better searing.
About 30 minutes before cooking, remove steaks from refrigerator. Apply cooking oil to both sides, then season evenly on both sides with Kinder’s Prime Steak Seasoning. After seasoning, leave meat out for 15-30 minutes to let it come up to room temperature.
Pre-heat grill to 400°F. Sear steaks over medium heat and cook for 6-8 minutes per side total, flipping every 3-4 minutes (2 turns per side). After 12-16 minutes, steak should be at a medium rare doneness. Note: We recommend the following temperatures for desired doneness: 120°F Rare, 130°F Medium Rare, 140°F Medium, 150°F Medium Well, 160°F Well done. Finishing move: Pull meat off at 5 degrees cooler than desired temperature, as it will continue to rise in temperature after taken off the grill. Rest steaks before serving – we recommend resting them for the same amount of time as they were cooked (12-16 minutes).