Seared Ribeye Cap with Red Wine Reduction
This recipe uses Rib beef — specifically Ribeye Cap (8-12 oz).
Learn more about all Rib cuts and cooking methods →
Prep
10 min
Cook
20 min
Total
30 min
The spinalis dorsi — the ribeye cap — is widely considered the single best-tasting piece of beef on the entire cow. Buttery, intensely marbled, and supremely tender, it deserves a simple preparation that lets its natural qualities shine.
What Ingredients Do You Need?
- 1.5 lbs Ribeye cap (spinalis), rolled and tied
- generous Kosher salt and pepper
- 2 tbsp Avocado oil
- 3 tbsp Butter
- 2 Shallots, minced
- 1 cup Dry red wine
- 1/2 cup Beef stock
- 3 sprigs Fresh thyme
How Do You Make Seared Ribeye Cap with Red Wine Reduction?
- 1
Season
Season the rolled cap generously with salt and pepper. Let rest at room temperature 30 minutes.
- 2
Sear all sides
In a cast-iron skillet over high heat, sear the roll on all sides until deeply browned, about 8 minutes total.
- 3
Finish in oven
Transfer to a 400°F oven until internal temp reaches 125°F, about 10-12 minutes.
- 4
Make reduction
In the same skillet, sauté shallots 2 minutes. Add wine and reduce by half. Add stock and thyme, reduce until syrupy. Swirl in 1 tbsp cold butter.
- 5
Slice and serve
Rest the cap 8 minutes, remove twine, slice into medallions. Drizzle with reduction.
What Are the Pro Tips for This Recipe?
- 💡 Ask your butcher to separate and roll the cap for you — or buy a whole ribeye and do it yourself.
- 💡 Each medallion will look like a tiny, perfect swirl of beef — stunning presentation.
