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Ribeye Cap with Pistachio Pesto and Herb-Stuffed Tomato

Counter 01 · Beef & Steak

Ribeye Cap with Pistachio Pesto and Herb-Stuffed Tomato

Rolled ribeye cap seared rare and sliced on a slate, paired with a coarse pistachio and basil pesto and a baked tomato stuffed with garlicky herb breadcrumbs.

4.7 42 cooks rated this
Prep
30 min
Cook
30 min
Serves
4
Level
Medium
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The spinalis, or ribeye cap, is the crescent of meat wrapped around the top of a ribeye, and many butchers consider it the single best bite on the steer. Sold on its own, it is thin and wide, so it is usually rolled and tied into a log for even cooking. Its richness wants something sharp and crunchy, which is where the pistachio pesto comes in, with lemon and pecorino in place of pine nuts and parmesan. The stuffed tomato bakes while the beef rests.

Method

  1. Pulse the pistachios, basil, pecorino and 1 tablespoon lemon juice in a food processor until coarse. With the motor running, add 1/3 cup olive oil and season with salt. Keep it chunky.

  2. Heat the oven to 400 F. Mix the panko, garlic, parsley, a pinch of salt and the remaining olive oil. Salt the insides of the tomatoes, fill them with the crumb and set in a small baking dish.

  3. Season the ribeye cap with the remaining salt. Heat the vegetable oil in an oven-safe skillet over high heat and sear the roll 2 minutes per side, turning to brown all around.

  4. Put the skillet and the tomatoes in the oven. Roast the beef 8 to 10 minutes to 125 F, then remove to rest. Leave the tomatoes in for another 10 minutes until the crumbs are golden.

  5. Snip the strings and slice the beef into 1/2-inch rounds.

  6. Arrange the slices on a slate or board, smear the pistachio pesto alongside with the back of a spoon, and add a stuffed tomato to each serving.

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