Seared Ribeye Caps with Red Wine Reduction
Prized by chefs and butchers, the ribeye cap is a flavorful and rare cut of beef. In this version, the ribeye is rolled, seasoned and grilled until perfectly tender, then drizzled in a red wine reduction sauce made right on the grill. Note: if you are not comfortable trimming the ribeye yourself, ask your butcher for a ribeye cap.
1/4 cup Beef Stock
1 Garlic Cloves, peeled and smashed
2 tsp Olive Oil
1 cup Red Wine, Dry
1 tsp Rosemary, finely chopped
3 tbsp Butter, Unsalted
TT Louisiana Grills Chop House Steak Rub
2 tbsp Red Onion, minced
6 lbs Rib Eye Roast
Wood Pellet Recommendation
The bacon like, savory aromas from our Wisconsin Hickory Hardwood Pellets help elevate the natural flavors of ribeye to another level.
Note: This recipes uses Louisiana Grills Chop House Steak Rub.
- Remove the ribeye cap from the eye of the steak. Once separated, continue removing silverskin and excess fat from the steak.
- Portion the steak into 2 ½ inch sections. There should be 2 long sections, then cut the 3rd in half. Fold each half section, then wrap the 2 long sections around each half. Secure with butcher’s twine, then season with Chop House.
- Fire up your Louisiana Grills pellet grill and preheat to 450° F. If using a gas or charcoal grill, set it to medium-high heat.
- Grill each steak for 5 minutes per side, until an internal temperature of 125° F. Open the sear slide and grill over direct flame, another minute per side. Remove steaks from the grill and allow to rest for 10 minutes.
- While the steaks are resting, prepare the red wine reduction: place a cast iron skillet on the grill and heat olive oil. Sauté onion in oil for 1 minute, then add rosemary, thyme, and garlic. Sauté for another minute, then deglaze with red wine. Add beef stock and simmer for 5 to 7 minutes, until reduced by half. Remove from heat, and whisk in butter.
- Remove twine from steaks, then serve warm with red wine reduction.
- Butcher’s Twine
- Cast Iron Skillet
Remove steak from the refrigerator 30 to 40 minutes before cooking to ensure accurate cooking temperatures.