Seared Ribeye Caps with Red Wine Reduction

Cook Time

20 mins

Cooking Method






Prep Time

20 mins




1/4 cup Beef Stock

3 tbsp Butter, Unsalted

1 Garlic Cloves, peeled and smashed

TT Louisiana Grills Chop House Steak Rub

2 tsp Olive Oil

2 tbsp Red Onion, minced

1 cup Red Wine, Dry

6 lbs Rib Eye Roast

1 tsp Rosemary, finely chopped

Cooking Instructions

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.   

What is the Ribeye Cap? 

Also known as spinalis dorsi, this cut of meat has the same tenderness of a filet mignon with rich marbling for mouthwatering flavor. 

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.  

  1. Remove the ribeye cap from the eye of the steak. Once separated, continue removing silverskin and excess fat from the steak.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove twine from steaks, then serve warm with red wine reduction.

Special Tools

  • Butcher’s Twine
  • Cast Iron Skillet


Remove steak from the refrigerator 30 to 40 minutes before cooking to ensure accurate cooking temperatures.

Diet Info

  • Low Carb