GRILLED RIBEYE CAP STEAK WITH FRENCH GREY SEA SALT
GRILLED RIBEYE CAP STEAK WITH FRENCH GREY SEA SALT
INGREDIENTS
French Grey Sea Salt 1/2 tbsp
Black peppercorns to taste
Crushed red pepper flakes, optional to taste
Olive oil 1/2 tbsp
LET'S GET COOKING!
In a small mortar and pestle, crush black peppercorns with salt of choice and crushed red pepper flakes (optional).
Brush Ribeye Cap Steak with olive oil and rub with seasoning blend, evenly distributing throughout the steak.
Heat the grill to hottest temperature until it reaches 450-475°F.
Place the Ribeye Cap steak on hot grill and reduce temperature to medium high.
Grill a few minutes on first side until it chars and immediately flip on the next side. Grill an additional 1-2 minutes or until desired doneness.
Remove from grill and place in a cutting board, cover with foil and allow to rest 5 minutes.
Slice the Ribeye Cap across the grain and serve.