Ribeye cap steaks—also called spinalis—are widely regarded as one of the most flavorful cuts of beef. I like to butter-baste them and finish with a rich smoked blue cheese mushroom sauce. The combination is indulgent and surprisingly easy. Read on for the full recipe.
Table of Contents
Butter Basted Ribeye Cap Steaks With A Smokehouse Blue Cheese Mushroom Sauce
Pin Recipe
Ingredients
- 3 Ribeye cap steaks (spinalis)
- Kosher salt for seasoning
- 4 tbsp Unsalted butter
- 6 cloves Garlic, smashed
- 4-6 Sprigs of thyme
Smoked Blue Cheese Mushroom Sauce
- 16 oz Baby portobello mushrooms
- 1 cup Heavy whipping cream
- 8 oz Smoked blue cheese
- 1 Shallot, minced
- 3 cloves Garlic, minced
- 2 tbsp Worcestershire sauce
- Salt to taste
Instructions:
1. Season the ribeye cap steaks generously with kosher salt on all sides. Prepare your charcoal grill and place a cast iron skillet on the grate to preheat. Gather the butter, garlic and thyme for basting and have the sauce ingredients ready.
2. When the skillet is very hot—about 500°F—add a few tablespoons of avocado oil and allow it to heat briefly. Sear the ribeye cap steaks in the skillet for 2 minutes per side (3 minutes if thicker). After turning the steaks, sear an additional minute, then add the butter, smashed garlic and thyme to the pan. As the butter melts, tilt the pan and spoon the butter over the steaks, continuing to baste until the internal temperature reaches about 125°F for medium-rare.
3. Remove the steaks at 125°F and transfer them to a wire rack set over a baking sheet to rest. Pour the melted herb-and-garlic butter over the steaks while they rest so the flavors soak in.
4. Return the cast iron skillet to the grill and add the mushrooms with a pinch of salt. Cook the mushrooms down for 4–6 minutes, then add the minced shallot and garlic and cook another 2–4 minutes. Add the heavy cream and Worcestershire sauce to deglaze the pan, simmering for 2–3 minutes. Stir in the smoked blue cheese and continue cooking until the sauce is smooth and creamy. Adjust salt to taste.
5. Slice or plate the rested steaks and spoon the smoked blue cheese mushroom sauce over them. Serve with your favorite sides.
6. Enjoy with family and friends.
If you want an impressive yet simple steak to make at home, butter-basted ribeye cap steaks deliver big flavor with minimal fuss. The rich herb butter and the creamy, smoky blue cheese mushroom sauce pair perfectly with the tender spinalis.
Items used in This Recipe
Hasty-Bake Grill
Knitted Gloves
Food Processor
Cast Iron Skillet
Meater +
Charcoal Chimney
Charcoal Starters
Firestarter Guard