Herb-Marinated Rib-Eye Cap Steaks

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The rib-eye headdress steak has the spirit of a rib-eye but is truly tender, says cook Nathan Anda. Because it's thinner than a rib-eye, it tin beryllium cooked implicit precocious heat. "I comparison it to a flank steak, but much tender and flavorful," helium says.

The marinade works good with chickenhearted and pork arsenic good arsenic beef.

The marinade tin beryllium refrigerated for up to 5 days. The steaks request to marinate successful the refrigerator for astatine slightest 6 hours and up to a day.

From cook Nathan Anda, of Red Apron.

Ingredients

1/4 cupful packed chopped flat-leaf parsley
2 tablespoons packed chopped oregano
2 tablespoons finely chopped rosemary
Grated zest of 1 lemon
2 tablespoons minced garlic, mashed to a paste
2 tablespoons reddish vino vinegar
1/2 cupful grapeseed lipid (may substitute canola oil)
1/4 cupful extra-virgin olive oil
1 tablespoonful seeded and minced serrano pepper
1 tablespoonful brined capers, drained
4 rib-eye headdress steaks (about 8 ounces each; spot headnote)
Kosher salt
Freshly cracked achromatic pepper

From cook Nathan Anda, of Red Apron.

Tested by Jeff Donald.

Published June 4, 2013

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Updated March 14, 2026

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