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Ribeye Caps with Horseradish Board Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Ribeye Caps with Horseradish Board Sauce for dinner. Are you bored with your current steak night? Turn that bored into a board sauce!

Course: Main Course
Cuisine: American
Keyword: Ribeye Caps with Horseradish Board Sauce
Servings: 4 People
Author: Derek Wolf
Ingredients
Ribeye Caps:
  • 3-4 Ribeye Caps tied
  • Coarse Sea Salt to taste
  • 1 tbsp of Canola Oil
Basting:
  • 2 tbsp of Clarified Butter or Canola Oil
  • 3-4 Smashed Garlic Cloves
  • 5-6 Thyme Sprigs
  • 4 tbsp of Butter
Horseradish Board Sauce:
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!