This is a decadent, romantic meal for two that only takes 40 minutes, start to finish, and only uses one pan. Easy to cook, easy to clean up…because your time is better spent enjoying your Valentine’s Day!
(pssst….we are giving one of these Hestan Sauté Pan + Lid away too!)
What is Ribeye Cap Steak?
The tastiest cut of meat on a cow is arguably the ribeye steak (my butcher would say skirt steak.) The ribeye steak  is full of marbling, which gives the cut intense flavor and tenderness at the same time. Super tender prime rib roast that you order from a steakhouse is just the ribeye steak, whole, roasted slowly.
What can be better than a whole ribeye steak? Enjoying the very best part of the ribeye steak – the cap – the most tender, most marbled section of the ribeye steak. This section is called “spinalis dorsi.”
Butcher shops will cut the cap off the ribeye roast and make a nice, thick rolled steak, tied with twine. I purchased this prime Ribeye Cap Steak at Costco for $9.99 per pound. What a deal! USDA Prime steak….the most flavorful cut for less than $10 per pound. This is enough steak to feed four people.
The Ribeye Cap Steak is a type of cut that you savor in small bites. Because it is so well marbled (a.k.a. fatty), it doesn’t take much to satiate your palate.
Plus, these bad boys are about 2-inches thick.
We are serving the Ribeye Cap Steak with roasted baby potatoes and baby carrots.
You can use 5″ long, skinny baby carrots that are sold in a bunch. Find the skinniest carrots. You can also use a bag of baby carrots. Cut the potatoes into quarters and you can leave the baby carrots whole. If they are fat carrots, cut them into 3/4″ thick slices.
Heat a large sauté pan over high heat (this is my Hestan molecular titanium stainless steel cookware that I’ll talk more about in a bit.)
Season Ribeye Cap Steak with salt and pepper, Sear both sides of the steak.
Add all the vegetables in, put the whole thing in a 375F oven for 15 minutes.
Check temperature of the steak, once it reaches about 125F, I pull it out. I like my steaks medium rare.
Remove steak to a plate, tent with tin foil and let rest (to come up to temperature for medium-rare, 135F)
Increase temperature of the oven to 400F. The pan with the vegetables go back into the oven for another 5-10 minutes, until cooked through.
Why We Use Hestan Cookware
We’ve reviewed Hestan cookware before, a frying pan and a wok. It’s become our favorite cookware in the Steamy Kitchen, outperforming any other set we’ve ever tried.
Our latest review is for the $1,499.95 ten-piece set — we are also giving one piece away. Come read our review and enter the giveaway.
Ribeye Cap Steak Recipe - one pan dinner for two
Ingredients
- 1 pound Ribeye cap steak 2" thick
- 1/2 pound baby potatoes cut into 1" pieces
- 1/2 pound baby carrots peeled
- 2 tablespoons cooking oil
- 1 tablespoon minced fresh chives optional
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 375F. If using large carrots, slice into 3/4" pieces. Make sure the potatoes are cut small enough, the longest side should be no more than 1-inch.
- Rub the ribeye cap steak with cooking oil and season with salt and pepper. Heat a large sauté pan over high heat until very hot. Sear the steak, 3 minutes each side.
- Scatter the potatoes and the carrots around the steak in the pan. Roll the potatoes and carrots around to coat them in the cooking oil that is already in the pan (or if there's very little oil, drizzle a bit of oil over the potatoes and carrots.) Roast for 15 minutes. Toss the potatoes and carrots a bit to ensure even cooking, and return the pan to the oven. Check the temperature of the steak by inserting a probe in the middle of the steak. It should read about 100F.
- Continue roasting for another 5 minutes, check the steak temperature once again. Remove pan from oven when the steak is 125F-127F (if you want medium-rare). The steak will finish cooking as it rests.Remove the steak to a plate and tent with tin foil to rest (and come up to 135F medium-rare.) Increase oven temperature to 400F. Return pan with the potatoes and carrots to oven, and continue roasting until the vegetables are done, about 5-10 more minutes. Garnish with minced chives (optional).
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Just cooked this for me and my son.
Fantastic!!!
All I did differently was Montreal Steak seasoning….and added a little chopped garlic and rosemary.
Excellent quick dinner idea for a school night!
Looks delicious. Going to try this soon.
This was perfect! Everything came out as stated except my meat cooked just a little faster but no problem it got to temp while covered with foil! Potatoes and carrots were great! I will definitely use this recipe again. Thank you!!
Well you got a nice deal! I just bought rib caps (Prime) at Costco and paid $20.99/lb.
I paid $25.99 lb here in San Francisco (East) Bay Area!!!
I didnt have veggies surrounding my steaks so I knocked off 3 minutes. When I temped they read 120.8 which is perfect as we prefer more rare and I am planning to return to a shallots and herb butter bath 🙂
Do people still gather on Wednesday night in the meat and seafood isle at Safeway on the Marina? Usta be a great place to meet people, ask them how to cook something, then one invite the other home to partake? I think it was Wednesday night.
This looks amazing!
Delicious. Great for date night!!!
Very Good!
What a great dinner! Easy and incredibly delicious!
It looks delicious! I hope Costco Canada also sells the cap steak tho imagine the strip loin would work too. My question is are you cooking just one to serve two people? That would work for me as I feel red meat is better in smaller portions especially a rich piece. In the first photo there are two shown along with the carrots and potatoes but only one shown in the pan. If it’s only one are you slicing it prior to plating or just cutting in half?
I just couldn’t read through this without salivating…. I’m definitely making this for dinner
Do you remove the string before searing? Any butter basting during the process? Thanks! I wish Costco would do these flat instead of pinwheels.
Hi there – I keep the string on until serving. The string helps keep the shape during cooking.
Rib cap doesn’t need butter basting as it should be very well-marbled.
Love
Delicious!
Gotta love steak!
5 stars , the mashed cauliflower looks fantastic , i have some ideas brewing thankyou
Great job Jaden, It’s wonderful to experience for me to make these type of dish. I m glad thankful to you.
So ready to try this one
I happened to be going to the big city to shop. Picked up necessary items, followed instructions (except for saving for valentines day) & it turned out wonderfully. Very impressed how informative your recipe pages are. you really put a lot of thought, pride, care… in to all you do. Love all that Steamy Kitchen has to offer, Thank You deb.
Thank you so much!!! – Jaden