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The Oregon Beef Council

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steak.JPG

Beef...It's What's For Dinner! Executive Chef and International Culinary Ambassador, Leif Benson made a delicious Rib Eye Cap Steak recipe. Click here for more information about The Oregon Beef Council.


Mother's Day Dinner

Grilled Rib Eye Cap Steak (Spinalis Dorsi)

with Arugula, Hazelnut and herb salad

The third most tender beef cut, great flavor, melts in your mouth.

Rib Eye Cap Steaks ………………………………….2, 6 oz. steaks

Salt/ Black pepper………………………………….to taste

Arugula Salad…………………………………………3 oz.

Garnishes, Tomatoes, Radishes Herbs ……as Desired

Dressing,:

Hazelnut oil …………………………………………. 2 parts

Lemon Juice ………………….……………………… 1 part

Salt and pepper……………………………………..to taste

Fresh herbs……………………………………………if desired

Remove Cap steak from refrigerator for 30 min. before grilling or pan frying.

Season very well with salt and pepper.

Grill in hot pan or griddle for 6-10 minutes each side depending on thickness. Or internal temperature of 125 degrees is reached. Let rest for 5-10 minutes

Served with fresh Arugula salad and bread.