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Grilled Cap of Ribeye with Fire Roasted Tomatoes

  • 1 hour 30 minutes
  • 3-4 Servings
  • grill
  • beginner
Steaks

The American Wagyu cap of ribeye is widely known as the prized piece of the cow. A high level marbling makes it one of the most ¬†flavorful cuts in existence. As a bonus, it’s very easy to grill. Here we will be serving it with a homemade fire roasted tomato sauce to give it a nice Italian flair.

Ingredients

  • Cap of Ribeye

    • 20 oz. Snake River Farms cap of ribeye Buy Now +
    • Salt
    • Pepper
  • Fire Roasted Tomatoes

    • 14 oz. can of diced tomatoes
    • 1 1/2 cups chicken stock
    • 1 tsp garlic
    • 1/2 tsp chopped rosemary

Directions

Cap of Ribeye

  • Let the cap of ribeye rest at room temperature for 45 minutes.

    1
    Done
    45 minutes
  • Set grill to 400 degrees. Sprinkle the steak with Jacobsen Flake Salt immediately before placing it on the grill.

    2
    Done
    5 minutes
  • Grill for 7-8 minutes on each side, or until the internal temperature is at 120 degrees. Pull and let rest for 15 minutes.

    3
    Done
    30 minutes
  • Slice into 1/4 inch thick strips slicing across the grain, then pour the fire roasted tomato sauce over the steak. Sprinkle with salt and pepper to taste. Serve!

    4
    Done
    5 minutes

Fire Roasted Tomatoes

  • While the steak is resting at room temperature, but prior to grilling, place a cast iron or other heavy skillet over high heat.

    1
    Done
    5 minutes
  • Combine all ingredients and heat to a boil. Then reduce to a simmer until the sauce thickens.

    2
    Done
    20-25 minutes
  • Remove from heat and serve with the cap of ribeye.

    3
    Done
    1 minute