The Ribeye Cap Smashburger

Directions

1. Start by getting the ribeye cap rolled out and salted on all sides. Transfer to a rack and let the salt absorb at room temp for 15 to 20 mins.

2. To make the green sauce, combine the parsley, cilantro, garlic, serrano peppers, lime juice, and 1 tbsp of olive oil and blend. Add more oil as needed to get to a thicker sauce consistency and then add salt to taste. Cover and refrigerate until ready to use.

3. Heat up a skillet over medium high heat and melt the beef tallow. Once hot, add in the steak and cook for about 90 seconds per side, basting after you flip. Once the steak reaches 115°F internal, pull it off to rest.

4. Heat up a cast iron griddle or skillet over medium high heat, and while that heats up divide the beef into 4 ounce chunks and roll to form balls. Place the ball down on top the cooktop and smash firmly but not as thin as a traditional smashburger. Season them with salt and pepper or your seasoning of choice and let them cook for 90 seconds before flipping. Top with cheddar cheese and let that melt before removing the burgers. Turn off the griddle and toast your buns with the residual heat using mayo or butter.

5. Slice the rested steak and set aside, then build the burger. Toasted bottom bun gets covered in green sauce before adding on some crispy onions and placing down two patties with cheese. Add some pickled onions on top followed by the sliced ribeye cap, and finish it off with more green sauce!