Ribeye Cap Steak - one pan dinner for two • Steamy Kitchen Recipes Giveaways (2024)

This is a decadent, romantic meal for two that only takes 40 minutes, start to finish, and only uses one pan. Easy to cook, easy to clean up…because your time is better spent enjoying your Valentine’s Day!

(pssst….we are giving one of these Hestan Sauté Pan + Lid away too!)

The tastiest cut of meat on a cow is arguably the ribeye steak (my butcher would say skirt steak.) The ribeye steak is full of marbling, which gives the cut intense flavor and tenderness at the same time. Super tender prime rib roast that you order from a steakhouse is just the ribeye steak, whole, roasted slowly.

What can be better than a whole ribeye steak? Enjoying the very best part of the ribeye steak – the cap – the most tender, most marbled section of the ribeye steak. This section is called “spinalis dorsi.”

Butcher shops will cut the cap off the ribeye roast and make a nice, thick rolled steak, tied with twine. I purchased this prime Ribeye Cap Steak at Costco for $9.99 per pound. What a deal! USDA Prime steak….the most flavorful cut for less than $10 per pound. This is enough steak to feed four people.

The Ribeye Cap Steak is a type of cut that you savor in small bites. Because it is so well marbled (a.k.a. fatty), it doesn’t take much to satiate your palate.

Plus, these bad boys are about 2-inches thick.

We are serving the Ribeye Cap Steak with roasted baby potatoes and baby carrots.

You can use 5″ long, skinny baby carrots that are sold in a bunch. Find the skinniest carrots. You can also use a bag of baby carrots. Cut the potatoes into quarters and you can leave the baby carrots whole. If they are fat carrots, cut them into 3/4″ thick slices.

Heat a large sauté pan over high heat (this is my Hestan molecular titanium stainless steel cookware that I’ll talk more about in a bit.)

Season Ribeye Cap Steak with salt and pepper, Sear both sides of the steak.

Add all the vegetables in, put the whole thing in a 375F oven for 15 minutes.

Check temperature of the steak, once it reaches about 125F, I pull it out. I like my steaks medium rare.

Remove steak to a plate, tent with tin foil and let rest (to come up to temperature for medium-rare, 135F)

Increase temperature of the oven to 400F. The pan with the vegetables go back into the oven for another 5-10 minutes, until cooked through.

Why We Use Hestan Cookware

We’ve reviewed Hestan cookware before, a frying pan and a wok. It’s become our favorite cookware in the Steamy Kitchen, outperforming any other set we’ve ever tried.

Our latest review is for the $1,499.95 ten-piece set — we are also giving one piece away. Come read our review and enter the giveaway.

Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!