American Wagyu Cap of Ribeye with Citrus Chile Infused Sea Salt

BY: Lee Anne Wong

  • cooking-duration 45 minutes
  • servings 4 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

The Snake River Farms Cap of Ribeye is the “I’m going to spoil myself” cut, and one of my favorites. The 9+ fat marbling score guarantees an indulgent and luxurious experience that needs little preparation.

Ingredients

Cap of Ribeye

  • American Wagyu Gold Grade Cap of Ribeye

Citrus Chile Infused Sea Salt

  • 1 cup sea salt, texture of your choice

  • Dried Chiles, such as Japones, Chile de Arbol, or Cayenne, or dried chile of choice

  • Zest of citrus fruit - small orange, lemon, or lime. Consider seasonal varieties and tropical citrus as well, such as Meyer lemons, tangerine, grapefruit, calamansi. Can also make blends.

Directions

1
I quite simply season the cap with a light sprinkling of kosher salt and fresh cracked black pepper and get it on a searing hot surface, whether it’s a grill or a cast iron pan. With a steak this rich I prefer just about medium for temperature range (127- 130F), to ensure that the interior fat of the steak can melt and meld with the juices of the steak, for maximum eyes-roll-in- the-back-of-your-head-this-is-so-damn-good reaction! I like to garnish the steak with a sprinkling of finishing salt to enhance the flavor and texture of the cap. Making your own infused sea salt at home is easy and can save you a ton of money versus store bought. Try my Citrus Chile Infused Sea Salt or you can create your own using your favorite fresh and dried herbs, spices or fruit and vegetable infusions. The possibilities are endless!
20 minutes
1
Using a vegetable peeler, shave thin strips of zest off of the fruit, and dry in an oven at the lowest temperature setting until the zest is fully dehydrated. Pulse the dried citrus peels in a spice grinder, food processor, high speed blender, or mash with a mortar and pestle, until the zest is broken down to desired texture, mix with the sea salt (traditonal ratio: 1 teaspoon zest to 1/4 cup salt)
15 minutes
2
Toast a few dried chiles on all sides in a dry pan over medium heat until fragrant but not burnt. Destem the chilies and remove seeds if you want a less spicy infusion. Grind the dried chilies in a spice grinder or mortar and pestle. Add desired amount of ground chile to the citrus sea salt.
10 minutes