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Snake River Farms Ribeye Cap Steak with Bacon Brown Butter Sauce and Balsamic Drizzle

  • 1 Hour and 25 minutes
  • 2-4 Servings
  • grill
  • beginner
Steaks

For this Pitmaster, whose world championship briskets can be made or broken in a matter of minutes, timing is everything. So it’s no surprise that Cool Smoke’s Tuffy Stone is all about making the most of your limited grilling schedule before a big game. Tuffy has provided a tailgating favorite of his own creation for you to enjoy featuring our Ribeye Cap Steak with a game changing bacon brown butter sauce and light balsamic drizzle.

Ingredients

  • Ribeye Cap Steak

    • 1-2 lbs. Snake River Farms Cap of Ribeye Buy Now +
    • 1/2  tsp Kosher Salt
    • Fresh Cracked Pepper
  • Butter Sauce

    • 2 Tbsp Unsalted Butter
    • 2 Strips Bacon, sliced into 1/4-inch strips Buy Now +
  • Balsamic Drizzle

    • 1/2 Cup Balsamic Vinegar

Directions

Ribeye Cap Steak

  • Brush melted butter and season both sides of steak with salt and pepper. Allow steaks to sit for 30 minutes at room temperature.

    1
    Done
    35 minutes
  • Set up a fire for direct grilling. While grill heats, place a small cast iron skillet on grill grate to get hot.

    2
    Done
    10 minutes
  • Once coals are burning well and the skillet is very hot, place steak on hot skillet  and cook for approximately 3-4 minutes and then flip and cook for another 3-4 minutes.

    3
    Done
    8 minutes
  • Cook until steak reaches an internal temp of 120-125 degrees for rare to medium rare steak.

    4
    Done
    7 minutes
  • Remove the steak from skillet to a plate to rest.

    5
    Done
    1 minute

Butter Sauce

  • Take 1 Tbsp each of butter and bacon, and sauté in pan to render the fat out of the bacon, browning and crisping it.

    1
    Done
    7 minutes
  • Drain fat from pan, leaving the bacon.

    2
    Done
    1 minute
  • Add remaining 1 tablespoon of butter to sauté pan with bacon and brown butter over high heat.

    3
    Done
    6 minutes

Balsamic Drizzle

  • Place vinegar in sauce pan and reduce to a 1/4 cup or until it coats a spoon.

    1
    Done
    5 minutes
  • Allow steak to rest for 5 minutes.

    2
    Done
    5 minutes
  • Spoon bacon brown butter sauce over steak and drizzle with balsamic reduction. Serve hot.

    3
    Done
    1 minute