Rib-Eye Cap Steak with Mushrooms
Rib-eye cap steaks are delicious. Cook rib-eye steaks using a meat thermometer to achieve the perfect meat temperature.
- 3 Ribeye Cap Steaks
- 3 Large mushroom caps
- 2 Baby Bok Choy cut in half.
- 1 Large baking potato
- 1 Stick whole unsalted butter
- 1 Tablespoon Sour Cream
- 1 Tablespoon whipped butter
- 1 Chives for Garnish
- 1 Salt and pepper for seasoning
- 1 Teaspoon Worcestershire sauce
- 1 Teaspoon Balsamic vinegar
- 1 Teaspoon minced shallot
- 1 Teaspoon minced garlic
- 4 Tablespoons or ¼ cup minced mushroom stems.
- 1 Cup beef broth
- 1 Tablespoon All-Purpose flour
What is a rib-eye cap steak?
A cap steak is exactly what it sounds like, it is a steak made by rolling the ribeye cap after it has been removed from the prime rib, fat and connective tissue removed. It is an incredibly flavorful and tender steak that when you can find them, you should buy them. They can be pan-fried, but I prefer to grill the steaks, the flavor is unmistakable, and the steak is the best most tender part of the prime rib and second in tenderness only to the Filet Mignon.
Once you have separated the cap from the prime rib, you will need to remove the fat and the silver skin (connective tissue). Even though that sounds intimidating, it is an easy technique to learn. How to remove the silver skin? First slide your sharp knife under the silver skin and turn the cutting at a slightly upward angle towards the silver skin and slide the cutting edge away from you and the knife will separate the silver skin from the meat. Once you have removed all the connective tissue, do not leave any on the meat, it will make tough spots, remove all the fat that you can. The technique for removing the fat is also easy, scrape the fat off using your knife by keeping the edge straight up and down and do not cut into the meat, but rather use a scraping motion with the grain and the fat will come right off.
Once you have trimmed the cap, then season inside the steak with salt and pepper and roll it into a log going with the grain or lengthwise. Once you have it rolled, make a tie with butcher twine an inch from the big end, and then tie off every 2-3 inches. Once you have your cap tied, season the outside of the steak with salt and pepper, and cut into two-inch thick steaks and season the ends.
How to cook a Cap Steak:
Set your grill up for indirect and direct grilling. If you are using a charcoal grill, place the charcoal at one end of the grill, if you are using a gas grill to cook your steak, depending on your burner layout, either turn on the outside burner or if you have a three-burner model, turn on the outside burners and leave the center burner off. Place the steaks on the grill over the indirect heat source and begin cooking the steaks. You want to cook the steaks on indirect heat until they reach between 90-100 degrees meat temperature.
Once your steaks have reached the steak target temperature, use your thermometer to make sure you have reached the desired meat temperature. Once you have reached the desired temp, you will place approximately one teaspoon of whole unsalted butter on each steak and close the lid and allow it to melt, once the butter has melted, flip your steaks over and sear your steaks from the other side. You are going to cook them until they reach between 125-130 degrees, turning at a 45-degree angle to cross hatch the steaks and then remove them from the grill and set aside. They will continue to cook and reach the ideal meat temperature of 135 degrees. To perfectly test the temperature, ChefsTemp have been perfecting handheld, digital and infrared thermometer technology for decades and provides award-winning professional-grade cooking tools to help you get the best out of your rib-eye by checking the steak temperature.
How to bake a potato:
Take your potato, coat it lightly with cooking oil and season with salt. Place it in a 425-degree oven and bake the potato for one hour and 15 minutes. Remove from the oven and let it rest while you prepare your other foods and plate. Again, use your meat thermometer to ensure that you achieve the perfect potato temperature.
How to cook Baby Bok Choy:
Take your Baby Bok Choy and cut it in half lengthwise, melt 1 Tbsp whole unsalted butter in the pan, then place the bok choy cut side down and caramelize the bok choy. Turn it over and season the bok choy with salt and black pepper, remove it from the pan and hold for your plate. In the same pan take your mushroom caps that you brushed with balsamic vinegar and add 1 Tbsp whole unsalted butter to the pan and melt, and then place the mushroom caps into the pan stem side down, do not forget to remove the stems, you are going to use mushrooms in your sauce for the steak. Cook the caps on the first side and then turn them over and repeat, add your Worcestershire sauce to the pan to increase the flavor of the mushrooms.
How to make Beef Mushroom Sauce:
In a pan melt 1 TBSP whole unsalted butter, add the minced shallots and sweat the shallots until almost translucent, add the minced garlic and sweat the garlic for 2-3 minutes, add the minced mushroom stems and season the mushrooms with salt and pepper, cook for 5 minutes stirring constantly. Sprinkle 1TBSP All Purpose Flour over the mixtures and cook for about 5 minutes stirring constantly so that the flour incorporates with the butter, shallots, garlic, and mushroom stems. Add one cup of beef broth and whisk it until it is smooth cooking over medium heat. Bring the sauce to a boil and reduce to a simmer, continue to stir the sauce frequently to keep it smooth and so that it cooks evenly. Cook the sauce until it thickens and will coat the back of a spoon, turn off the heat. Now it is time to assemble the plate.
First, place some of the sauce down on the plate and seat the finished steaks on the sauce, make sure you have some sauce reserved, then place your baked potato and slice it open, add one tablespoon whipped butter and then one tablespoon sour cream to the potato and garnish with chopped chives. Next, place the made caramelized bok choy on the plate, and finally, add some more of your mushroom sauce to the plate and place your mushroom caps stem side up on the plate and then fill with the remainder of your sauce. Now you are ready to eat.
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