Wednesday, September 28, 2016

Grilled Cap of Ribeye with Gyu Dare/Ponzu Style Dipping Sauce

The amazingly succulent and tender taste of cap of ribeye is hard for me to describe, so I defer to the description from Snake River Farms where I bought this beautiful piece of steak for our 9/23/16 camping trip at Jumbo Rocks, Joshua Tree National Park http://westernsojourns.blogspot.com/2016/09/jumbo-rocks-joshua-tree-national-park.html?spref=fb 

"This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities."


After rubbing the meat lightly with olive oil on all sides, I seasoned it with just salt and pepper. Once the meat was grilled to medium rare, we served it with a simple ponzu-style dipping sauce. Doesn't get better than that.




 Perfectly medium rare cap of ribeye, fresh off the campfire grill

Ingredients:
1 1/2 lbs. cap of ribeye
1-2 tbsp. Olive oil
Kosher salt
Black pepper

Gyu Dare/Ponzu-Style Dipping Sauce:
1/4 cup soy sauce
1/2 cup sake
1/2 cup mirin
1/4 cup rice vinegar
Juice of 1/2 a lime
Juice of 1/2 a lemon
1 tsp. sugar
1 cup water
1 tbsp. grated fresh ginger
3 cloves garlic, grated (1 tbsp.)
2 tbsp. white toasted sesame seeds
3 scallions, minced

1. Combine all the dipping sauce ingredients together in a bowl or Ziploc container; cover and place in the refrigerator for at least 1 hour or overnight.

2. Rub the ribeye cap on both sides with 1-2 tbsp. olive oil (just enough to lightly coat).

3. Sprinkle both sides of the ribeye cap with salt and pepper.

4. Prep your grill (charcoal briquets or wood chunks should be burned down until they are mostly white hot). 

5. Oil the grill grate, if needed (fold a couple paper towels together into a 3" x 3" square, dip into vegetable oil, and brush over the grates with tongs).

6. Place the seasoned ribeye cap on the grill.

7. Cook through to medium rare, turning the ribeye once during the grilling process.

8. Remove the ribeye to a platter or chopping board and let rest 5 minutes.  Cut the ribeye cap into 2-3 portions and plate.

9. Serve with the dipping sauce on the side.


 Minced scallions, grated ginger, and grated garlic.

For the sauce: sesame seeds, rice vinegar, sake, mirin, lemon juice, lime juice, sugar, and soy sauce combined with the minced scallion, ginger and garlic.

 A 12-lb. boneless cap of ribeye from Snake River Farms

Remove the ribeye from its plastic wrap. Place on a try and season lightly on both sides with kosher salt and black pepper



Grill until medium rare.

Let the ribeye rest for 5 minutes off the grill, then cut into 2 or 3 portions.


Plate and serve with the ponzu-style dipping sauce on the side.

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