This is a treat. For those of you near a Costco, you owe it to yourself to pick up a batch of these and cook one of the most tender and flavorful parts of a steak available. The ‘cap’ is the top part of a ribeye, usually separated by a strip of fat between itself and the eye of the steak. Most butchers won’t sell this because it’s cost prohibitive and leaves with the less desirable (but still amazing) eye of the rib. In this case, the cap is trussed to help it keep it’s shape, which makes it look like a Filet. While it may not be as meltingly tender as a Filet, it definitely has it beat in the flavor category. This cut doesn’t need any type of special treatment. Just don’t overcook it. It was simply prepared by seasoning with Kosher Salt, seared in a cast iron pan and then finished in the oven. Once out of the oven it was butter basted for just a few seconds and then rested until serving time. Chanterelles are in season, so even though I despise cleaning them, their flavor is worth it.

Ingredients

• 1 Ribeye Cap

• Kosher Salt

• High Heat Cooking Oil (avocado was used here)

• 1/3lbs Chanterelle Mushrooms, cleaned thoroughly

Cooking Directions

Roasted Chanterelles

• Clean your Chanterelles thoroughly

• Trim the bottoms of the stems off and reserve them for future use.

• Place the mushrooms in a large mixing bowl, drizzle with olive oil and 2 pinches of salt, then toss to coat and combine.

• Place them in a preheated 400º oven on a foil lined sheet tray and roast for 10 minutes.

• After 10 minutes, turn the mushrooms over, place back in the oven and roast for another 7 minutes

• After roasting the mushrooms should be cooked all the way through and have a little bit of char on the tips of the caps.

• Set aside

Ribeye Cap

• Let your meat rest once out of the fridge for at least 30 minutes

• Let 2tbsp unsalted butter rest at room temp as well. You’ll use this to baste the steak.

• Heat your pan over medium high heat

• Drizzle a small amount of cooking oil on the meat and rub it in. You just want to coat the surface, not saturate the meat.

• Season evenly with kosher salt

• Add your oil to the pan and wait for it to shimmer and begin to give off small wafts of smoke.

• Lay your ribeye cap down into the pan (away from your to avoid splatters) and let it sear for 1-2 minutes or until a nice crust forms on the outside.

• Flip and sear for another 1-2 minutes

• Remove from the pan, transfer to a cooking rack over a foil lined sheet tray and either check the temperature or test for doneness.

• Assuming it’s not cooked all the way through, place it in the 400 degree oven and roast until it hits 128 degrees. The cooking time depends on the power of your stove, the thickness of the meat and how long it was cooked for, so you’ll have to gauge it based on your situation. My steak wasn’t too thick, so it was only in the oven for 3 minutes.

• Once it hits 128 degrees, pull it out of the oven and let it rest for a minimum of five minutes.

  Finishing the Dish

• If the mushrooms have cooled down, then place them in the oven while you’re resting the steak.

• Place the mushrooms on top of the steak, drizzle with Extra Virgin Olive Oil and sprinkle with Sel Gris or a finishing salt of your choice.

The Final Dish