Grilled Rib Eye Cap with Yuzu-Kosho Monte & Shaved Bonito

By: John Cuevas

American Wagyu Cap of Ribeye meets Asian-influenced inspiration with this unique and flavorful recipe from Chef John Cuevas.

Beurre Monte, the classic butter-based sauce, gets a spicy and tart umami blast from the Japanese condiment, yuzu kosho. (It’s easy to find in Asian stores or online.) Like many Japanese dishes, the succulent beef is topped with shaved bonito flakes for visual and flavor appeal

John was classically trained from Le Cordon Blue, Scottsdale, AZ. From there, his culinary roots were established working with industry leading chefs and iconic fine dining restaurants in Arizona and California such as Mary Elains at the Phoenician and Studio at Montage Laguna Beach. He has been recognized with a nomination from the James Beard House for Best Chef, Pacific.




  • 2 oz. bonito flakes
  • 6-8 oz. cold butter
  • 3 oz. yuzu kosho paste
  • 2 oz. lime/yuzu juice
  • 1 oz. whole milk

Cap of Ribeye

  • 8 oz. SRF Black Label™ Cap of Ribeye Steak Buy Now
  • Flake or finishing salt


Add whole milk to a sauce pan and slowly reduce by 1/4. Keep flame low and slowly whisk in 6-8 ounces of butter (do not use an aluminum pan).
Whisk in yuzu kosho paste and slowly add yuzu juice and whisk until the flavoring ingredients are fully incorporated into the butter.
Finish with salt.

Cap of Ribeye

Set grill to high heat.
Heavily season beef with salt.
On a smoking hot grill, sear beef on each side for 5-7 minutes on each side. Remove from heat, and let rest in beurre monté for 2 minutes.
Move to cutting board and slice. Move to a serving plate and spoon beurre monté on top and around. Garnish with shaved bonito flakes and serve.