Grilled Ribeye Cap Steak With French Grey Sea Salt
A melt in your mouth experience that features our most tender beef, the ribeye cap needs nothing more than simple salt and pepper to wow.
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Cooking tools:
- Grill
- Instant-read thermometer
- Pepper mill
- Pastry brush
- Mixing bowl
- Spoon
- Tongs
- Skillet
- Stove
- Cutting board
- Chef's knife
- Aluminum foil
Ingredients
- 1 1/2 Lbs. Boneless Beef Ribeye Cap Steak, thawed
- 2 tsp. French Grey Sea Salt or WFF Himalayan Pink Salt
- ½ tsp. Crushed Red Pepper Flakes, optional
- 1 ½ Tbsp. Olive Oil
- Freshly Ground Whole Black Peppercorns, to taste
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