Ribeye Caps with Horseradish Board Sauce for a slight twist on your classic steak night. Are you bored with your current steak night? If so, the cure to your boredom is here, and it’s within the sauce. Turn that bored into board sauce! You won’t regret it, and your steak won’t either. This horseradish board sauce is delicious on any steak, but for this recipe I reached for three ribeye caps. It was an excellent choice for an excellent meal. Keep reading to make it yours.
Only The Best For Our Horseradish Board Sauce
I started with the ribeye caps. Now, let’s talk about these ribeye caps because they’re arguably one of the most delectable cuts of meat out there. We all know the beef tenderloin is the most tender cut of steak while ribeye is arguably the most flavorful. Well, the ribeye cap gives us the best of both worlds: full flavor while remaining extremely tender! The ribeye cap is the outer muscle of a rib roast. It can be separated and served as individual cuts of steaks, or rolled, tied and cooked as a medallion. I opted for the medallions for this Ribeye Caps with Horseradish Board Sauce.
We want the Horseradish Board Sauce to carry the unique flavors for this recipe. That said, I seasoned the ribeye caps with only salt because it’s all they really need. I dropped a tear of oil on each steak, lathered it down and then sprinkled salt across the top, bottom and side of each ribeye cap.
Board Sauce Not Bored Sauce
I first saw the concept of a board sauce from Chef Adam Perry Lang. Naturally, I thought it was a brilliant idea and started creating my own versions of a board sauce. Check out my other board sauce recipe, geniously titled Grilled Steaks with Board Sauce. The idea here is to create a sauce that the steak sits on when it’s served. It is bold in flavor since only a small amount of it covers the steak as you take each bite. The same holds true to this Ribeye Cap with Horseradish Board Sauce recipe.
Next comes the star: the Horseradish Board Sauce. The process for making this sauce is really easy. Simply take all your ingredients and mix them together in a medium sized bowl. Set this to the side for now. We’ll go cook the steaks and then come back for it.
Ribeye Caps Get Cooked
Now comes the time where we get to play with fire. I got some logs going within my Breeo and let them coal up. We want to utilize a high heat for this first part of cooking as we’re going to be searing the outside of these ribeye caps. Now, toss a spoonful of clarified butter into a preheated cast iron skillet. Then, place each ribeye cap onto the skillet and let it form a crust. Flip each ribeye cap after the crust forms on the bottom of the steak. Lastly, you will sear each side of the steak. Flip and turn as needed to do this.
After each ribeye cap is seared on all sides, pull the steaks to the side of the fire. I did this by swivelling the Outpost grill grate. We will finish the steaks by basting them with butter over a medium heat. You can remove wood, or spread some of the coals out to help decrease the temperature of the fire. Then, add in the butter, garlic and thyme. Once the butter melts, start basting each steak in the butter with a spoon. I flipped the steaks a couple times throughout this basting process to ensure even cooking. Pull the steaks from the skillet once they reach your desired level of cooking. I prefer a medium rare steak, and cooked these ribeye caps until they reached an internal temperature of 120F.
Ribeye Caps Meet Horseradish Board Sauce
While the steaks rest, we can prep our board with the horseradish board sauce. Simply grab a cutting board and spoon the sauce onto the board. Spread the horseradish board sauce across the board, making sure to create an even layer. Note, you don’t have to cover the entire surface of the cutting board. Only spread it across enough surface area for the steaks to sit.
Now, place each rested ribeye cap on top of the horseradish board sauce. I like to place one side of the steak down and then flip it. This will result in the transfer of some of the sauce on top of each steak. Then, cut the cooking string from around each ribeye cap and serve. Best enjoyed with friends and family. Cheers!
Ribeye Caps with Horseradish Board Sauce for dinner. Are you bored with your current steak night? Turn that bored into a board sauce!
- 3-4 Ribeye Caps tied
- Coarse Sea Salt to taste
- 1 tbsp of Canola Oil
- 2 tbsp of Clarified Butter or Canola Oil
- 3-4 Smashed Garlic Cloves
- 5-6 Thyme Sprigs
- 4 tbsp of Butter
- 3 tbsp of Parsley chopped
- 4 Garlic Cloves minced
- 2 tbsp of Prepared Horseradish
- 2 tsp of Whole Grain Mustard
- 1.5 tsp of Red Wine Vinegar
- 1 tsp of Olive Oil
Lightly lather your steaks with canola oil, then thoroughly season with coarse sea salt to your liking. Set the steaks aside to rest while you prep your Board Sauce. Mix all the ingredients for the Horseradish Board Sauce and set aside.
Preheat your fire to a medium high heat (aroubt 350F). Add a cast iron skillet 2 minutes before cooking to preheat with some clarified butter or canola oil.
Once the skillet is hot, sear off your steaks for 2 minutes a side. Once you have a well developed crust, sear the outer edges. Pull the steak away from the hot fire to let the skillet cool to a medium-low heat. Try to keep this temperature by moving the skillet over the heat and pulling off, or moving the skillet to a medium-low heat part of the grill.
Add the butter, crushed garlic and thyme to the skillet. Let the butter melt, then place the steaks on the far side of the skillet away from the handle. Using a large spoon, angle the skillet and begin basting with the butter over the top on the skillet. Baste the steaks for about 5-6 minutes, flipping the steaks over about halfway through for an even cook. Feel free to add the garlic and thyme on top of the steaks to get that extra flavor. Try to keep the heat lower so that butter does not burn. Once the steaks hit 120F internal, pull off the grill and bring inside.
Take your board sauce and spread it out over a clean cutting board. Place your hot steaks right on top of the board sauce making sure to get it all over the steaks. Let the steaks rest on the board for 5-6 minutes. Once rested, slice the steaks up (make sure to remove the trussing string if used). Serve and enjoy!
Derek Wolf is the owner of OvertheFireCooking.com, published cookbook author, expert live fire chef, and creator of multiple spice lines.