Cap of Ribeye with Citrus Chile Infused Sea Salt

Directions

Cap of Ribeye

1. I quite simply season the cap with a light sprinkling of kosher salt and fresh cracked black pepper and get it on a searing hot surface, whether it’s a grill or a cast iron pan. With a steak this rich I prefer just about medium for temperature range (127 to 130°F), to ensure that the interior fat of the steak can melt and meld with the juices of the steak, for maximum eyes-roll-in- the-back-of-your-head-this-is-so-damn-good reaction! I like to garnish the steak with a sprinkling of finishing salt to enhance the flavor and texture of the cap.

Citrus Chilie Infused Sea Salt

1. Using a vegetable peeler, shave thin strips of zest off the fruit, and dry in an oven at the lowest temperature setting until the zest is fully dehydrated. Pulse the dried citrus peels in a spice grinder, food processor, high speed blender, or mash with a mortar and pestle, until the zest is broken down to desired texture, mix with the sea salt (traditional ratio: 1 teaspoon zest to 1/4 cup salt)
2. Toast a few dried chiles on all sides in a dry pan over medium heat until fragrant but not burnt. Destem the chilies and remove seeds if you want a less spicy infusion. Grind the dried chilies in a spice grinder or mortar and pestle. Add desired amount of ground chile to the citrus sea salt.