RIBEYE CAP

SERVES: 2
COOKING TIME: 30 MIN

Indulge in the ultimate grilling experience with this mouthwatering charred, salty ribeye cap, expertly grilled to perfection.

INGREDIENTS

• 1 whole ribeye cap
• 2 tablespoons salt
• 2 tablespoons fresh cracked pepper

INSTRUCTIONS

1. If possible, dry brine your steak overnight in the fridge uncovered, just be sure to not salt it again. If not, season liberally with salt and pepper.
2. Get the Kamado Joe to 260˙C and toss in a wood chunk or two for smoke.
3. Sear for roughly 5-6 minutes for medium rare depending on the thickness of your cut.
4. Rest for a few minutes then slice against the grain.
5. Optional: Lightly salt the slices with a finishing salt like fleur de sel. Enjoy!