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Stunning plated serving of Grilled Prime Ribeye Cap Steaks (Spinalis), a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Grilled Prime Ribeye Cap Steaks

Savor the smoky elegance of grilled prime ribeye cap steaks, perfectly complemented by rich Gruyère creamed spinach and earthy wild mushrooms for an elevated take on Southern comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Steaks
  • 4 (6 to 8-ounce) beef cap steaks (or beef tenderloin steaks)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
Creamed Spinach - Vegetables
  • 1 tablespoon olive oil
  • 1 medium onion, peeled, cut in half and thinly sliced
  • 2 pounds fresh spinach leaves, about 8 cups
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
Creamed Spinach - Cheese Sauce
  • 2 tablespoons butter
  • 2 tablespoons unbleached all-purpose flour
  • 2 cups milk
  • 2 ounces Gruyere cheese, grated, about ½ cup
  • ½ teaspoon ground nutmeg
Wild Mushrooms & Garnish
  • 2 tablespoons butter
  • ½ pound fresh assorted wild mushrooms, sliced, about 2 cups
  • 2 ounces Parmesan cheese, grated, about ½ cup

Equipment

  • 1 Large rectangular ceramic baking pan
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan
  • 1 Stainless steel wire whisk
  • 1 Heavy glass mixing bowl

Method
 

The Spinach & Gruyère Sauce
  1. Marinate the steaks in a large bowl or dish by seasoning with Worcestershire, soy sauce, garlic and onion powders. (You can do this hours in advance and as much as overnight.)
  2. Preheat the oven to 350°.
  3. Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft. Add the spinach leaves and cook until they just begin to wilt. Season with some of the salt and pepper. Transfer the sautéed spinach to a colander and let it sit for several minutes to drain excess liquid. Pour the spinach into a medium size baking dish.
  4. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook until bubbling, about 2 minutes.
  5. Slowly pour in the milk. Continue whisking until the sauce begins to thicken, about 5 minutes.
  6. Season with nutmeg, salt and pepper. Remove the sauce from the heat and stir in the Gruyere cheese. Pour the cream sauce over the spinach and toss to combine.
The Mushrooms
  1. Use the same skillet that you used for the spinach to melt 2 tablespoons butter over medium-high heat.
  2. Add the mushrooms to the pan. DO NOT TOUCH THEM until they are deeply golden brown, about 4 to 5 minutes.
  3. Flip the mushrooms over and sauté on the second side until golden, about another 3 to 4 minutes. Sprinkle the mushrooms over the spinach. Season with salt and pepper.
  4. Top with grated Parmesan cheese. Bake the spinach casserole until the cheese is melted and the spinach is bubbling, about 20 minutes.
The Cap Steaks
  1. Prepare an outdoor grill, or heat up a grill pan on top of the stove to medium-high heat.
  2. Just before grilling, season the steaks with salt and pepper. Cap steaks will cook more quickly than their look-a-like filets.
  3. Grill for about 3 to 4 minutes per side and then check for doneness. Let the steaks rest for 5 minutes before serving. Scoop a generous portion of the mushroom topped cream spinach onto a plate. Set the cap steak alongside the veggies.