BUTTER-POACHED RIBEYE CAP STEAK
Adapted from West Coast Prime Meats Cooks © 2015
- One ribeye cap steak, 20-28 ounces, split vertically into two pieces about 1 ¼ to 1 ½ inches thick
- One tablespoon coarse sea salt
- One tablespoon freshly ground black pepper
- One batch clarified butter (see chef's note)
- Eight sprigs fresh thyme
- Three shallots, peeled and coarsely chopped
- A few garlic cloves, peeled and smashed
- Season the steak heavily with salt and pepper.
- Make a double boiler by setting a deep skillet, large enough to hold the steaks, on top of a stockpot of simmering water. The bottom of the skillet should be above the level of the water so they do not touch. Pour in the clarified butter and heat to between 140 and 150 degrees, using the probe of an instant meat thermometer to measure temperature. Keep the water at a gentle simmer throughout to stabilize the temperature and regularly check the butter temperature with the meat thermometer. (Don’t let the probe touch the bottom of the pan because that will give you a false reading.)
- Add thyme, shallots, garlic and steaks to the butter. For every inch of thickness, poach the meat for 30 minutes (internal temperature should be 115 to 125 degrees.)
- If the butter doesn’t totally cover the steaks, flip the steaks halfway through poaching.
- When steaks get close to desired temperature, heat a cast iron pan large enough to hold both steaks over high heat. Alternatively, light your charcoal or gas grill to high heat.
- Remove steaks, dripping off excess butter. Reseason the meat with salt and pepper and transfer to the very hot cast iron pan or hot grill. Sear on each side to develop a brown crust, about two minutes total. Serve immediately.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
For talented chef Michael Mina, the creativity never seems to end. With 27 restaurants and bars in 13 American cities, including a test kitchen opened in the summer of 2015 in San Francisco, Mina and his team continue on their expansive roll...
Chef’s Note—How to Clarify Butter
In a heavy-bottomed stockpot over very low heat, warm three pounds. unsalted butter, cut in small pieces. Three things will happen: The milk solids will rise to the top as foam. The water in the butter will settle to the bottom. In the middle will be what you want: the fat. When all butter is melted, skim and discard foam and use a ladle to transfer the butter fat — the very yellow liquid — to a clean container. (When the liquid you're ladling out starts becoming much lighter in color, you're done.) Discard water.