Name: Grilled Ribeye Cap aka Spinalis Dorsi
Ingredients: 1 x ribeye cap, about 18 oz; salt; 1 stick good quality butter at room temperature; 2 yellow onions; 1 tablespoon olive oil; 1 teaspoon salt; 1 tablespoon balsamic vinegar; 2 tablespoon kosher salt; 1/2 teaspoon porcini powder; 1/2 teaspoon black truffle oil

Ingredients

Scale

1 x ribeye cap, about 18 oz

salt

FOR THE ONION BUTTER:

1 stick good quality butter at room temperature

2 yellow onions

1 tablespoon olive oil

1 teaspoon salt

1 tablespoon balsamic vinegar

FOR THE TRUFFLE SALT:

2 tablespoon kosher salt

1/2 teaspoon porcini powder

1/2 teaspoon black truffle oil

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Instructions

To make the onion butter: Peel and thinly slice the onions. Add the oil to a medium saucepan over low-medium heat, and add the onions. Add the salt and balsamic vinegar, stir. Cook, stirring occasionally, for 45-55 minutes, until the onions have turned a deep caramel color and reduced down. Allow the mix to cool. Add the onions to the softened butter, and mix well to combine thoroughly. Place the mix onto a sheet of plastic wrap and fold one side over. Grasp the sides and push away from you – this action should twist the sides closed and form the butter into a tight tube. Place into fridge to firm up. Unused butter can be stored like this for up to a month.
To make the truffled salt: In a bowl, place the salt and porcini powder. Drop in the truffle oil, then mix to combine. The salt will develop the texture of slightly wet sand but the oil should disperse evenly with mixing. Store salt in an airtight container. This salt is best made and used the same day, before the aroma of the truffle weakens.
Prepare a grill for high heat grilling, 450f or more.
If necessary, trim away any excess fat from the ribeye cap, being careful not to cut away any meat. Pat the surface dry with a paper towel, and immediately before you are ready to grill, season generously on both sides with salt.
Lay the steak directly over the hottest part of the grill. Cook, turning every 1-2 minutes, until you reach an internal middle temperature of 130f.
Once at temperature, remove the steak from the grill, and covered loosely with foil. Allow to rest for 12-15 minutes.
Once rested, slice the steak into strips and arrange on a plate. Dot small knobs of the caramelized onion butter over the steak, then top with a sprinkle of truffled salt. Serve immediately.