Some (many) say that the ribeye is the best cut of beef and the cap is the best part of the ribeye. We tend to agree. I browned it on the stove top and finished it in the oven at 350º until the thermometer read 135. We had it with roasted carrots and smashed potatoes. Potatoes were cooked soft in the microwave, smashed flat, salted and peppered and browned in the skillet with the steak then finished with the steak in the oven. I should have oiled the carrots before roasting in the oven.
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