Grilled Rib-Eye Cap Steak with Peri Peri Sauce Recipe

Rich marbling highlights a unique cut
Grilled Rib-Eye Cap Steak with Peri Peri Sauce in a bowl and topped with fresh herbs and a side arugula salad.
Grilled Rib-Eye Cap Steak with Peri Peri Sauce Jon Whittle / Marlin

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The rich marbling of this prime cut of beef just begs for a medium-rare preparation over hot coals. It’s as tender as filet mignon but has the gusto of a rib-eye, and is sure to please every meat eater at your table. The arugula salad? That’s just to please your mama. This recipe pairs perfectly with a Tito’s Espresso Martini.

Ingredients | Serves 4

  • 2 lb. rib-eye cap steaks
  • 2 shallots, peeled and roughly chopped
  • 1 head garlic, peeled
  • 6 oz. aji amarillo chili paste
  • 2 roasted red bell pepper
  • 2 Tbsp. tomato paste
  • 2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
  • 2 limes, zested
  • 1 orange, zested
  • ¼ cup apple cider vinegar
  • 2 Tbsp. honey
  • 2 fresh bay leaves
  • 2 Tbsp. fresh oregano leaves
  • 1 Tbsp. smoked paprika
  • 4 handfuls arugula
  • Salt and fresh-cracked black pepper
  • Focaccia bread


In a blender, place onion, ­garlic, chili paste, tomato paste, bell ­pepper, lime and orange zests, ­vinegar, honey, bay leaves, paprika, olive oil, salt and pepper; blend well. Place the steaks in a container, cover them with the marinade, and refrigerate for at least 1 hour, bringing to room temperature approximately 20 minutes before grilling.

Heat the grill to 400 degrees. Grill steaks on the grate over direct heat for approximately 8 minutes per side for a charred surface and medium-rare internal doneness. Season with salt and pepper, allowing to rest for 10 minutes before slicing. Serve with arugula tossed in olive oil, salt and pepper, along with focaccia on the side.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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