Butter Basted Ribeye Cap Steaks With A Smokehouse Blue Cheese Mushroom Sauce
These Butter Basted Ribeye Cap Steaks are seared in a blazing-hot cast-iron skillet and basted with garlic, thyme, and butter until juicy and tender.
Ingredients
- 3 Ribeye Cap Steaks (the spinalis)
- Salt for seasoning
- 4 tbsp Unsalted butter
- 6 cloves Garlic
- 4-6 Springs of thyme
Smoked Blue Cheese Mushroom Sauce
- 16 oz Baby portobello mushrooms
- 1 cup Heavy whipping cream
- 8 oz Smokehouse blue cheese
- 1 Shallot minced
- 3 cloves Garlic minced
- 2 tbsp Worcestershire sauce
- Salt to taste
Instructions
- Season the ribeye cap steaks generously with kosher salt on all sides.
- Prepare a charcoal grill and preheat a cast-iron skillet over the heat.
- Once the skillet reaches 500°F, add a few tablespoons of avocado oil and let it heat for a few minutes.
- Add the steaks and sear for 2 minutes per side, or about 3 minutes per side if the steaks are thicker.
- After flipping, add the butter, garlic, and thyme. Allow the butter to melt and baste the steaks as they cook.
- Continue cooking until the steaks reach an internal temperature of 125°F.
- Transfer the steaks to a wire rack set over a baking sheet. Pour the melted garlic and herb butter over the steaks while they rest.
- Return the skillet to the grill. Add the mushrooms and a pinch of salt and cook for 4–6 minutes.
- Add the shallot and garlic and cook for another 2–4 minutes.
- Pour in the heavy whipping cream and Worcestershire sauce. Stir and simmer for 2–3 minutes.
- Add the blue cheese and stir until melted and the sauce is smooth and creamy.
- Spoon the blue cheese mushroom sauce over the rested steaks and serve.
Nutrition
Calories: 602kcalCarbohydrates: 8gProtein: 34gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 162mgSodium: 587mgPotassium: 796mgFiber: 1gSugar: 4gVitamin A: 1158IUVitamin C: 4mgCalcium: 257mgIron: 3mg
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