Grilled Rib Eye with Cap Recipe
- 2 (1½-pound) bone-in rib eye steaks (2" thick), with cap, a.k.a. spinalis, attached
- Olive oil, for brushing
- ¼ cup kosher salt
- 2 tsp. ground black pepper
- ½ cup Pickled Onions and Mustard Seeds, for serving (recipe here)
Active time: 20 minutes
Total time: 45 minutes
For a charcoal grill: Fill a chimney starter with hardwood lump charcoal and ignite. When coals are covered with white ash, dump them on one half of grill, leaving other half empty. Place grate in position and preheat for 5 minutes. For a gas grill: Preheat grill on high. Before grilling, turn off half the burners.
Pat steaks dry with paper towels. Lightly coat each steak with oil and season with salt and pepper. Place steaks on unlit side of grill and cover grill. Cook, turning halfway through, until center of steaks registers 110° on an instant-read thermometer, 20 to 30 minutes.
For a charcoal grill, move steaks directly over lit coals; for a gas grill, turn burners back on. Cook, turning as needed, until steaks have a charred crust and an internal temperature of 125° to 130° for medium-rare, about 5 minutes. Transfer to a cutting board and let rest 10 minutes.
Cut meat from bone and separate eye of rib eye (center piece of meat) from cap (outer edge). Slice against the grain, transfer to a platter, and serve with Pickled Onions and Mustard Seeds.