Lion Diet
Pan-Seared Ribeye Cap
The best cut on the cow. Spinalis dorsi. Cooks in 4 minutes on a hot pan.
Prep
30 min
Cook
5 min
Servings
1 (2 original)
Difficulty
medium
700 cal
42g protein
58g fat
Ingredients
1
Scaled to 1 serving (0.5x)
- 0.5 lb ribeye cap (spinalis) (Ask your butcher. Trimmed and rolled is common.)
- coarse salt
Instructions
- 1
Salt the cap 30 minutes ahead. Rest at room temp.
- 2
Cast iron to smoking. No oil, no butter. The cap is 40 percent fat.
- 3
Sear flat sides 90 seconds each. The fat renders into the pan and fries the meat.
- 4
If rolled, sear the round edges 30 seconds each, rotating.
- 5
Rest 5 minutes. Slice in 1/4 inch ribbons.
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