I would venture to say 95 percent of our readers have no idea what a ribeye cap is. But, if you are an 8-year-old girl named Avery, you absolutely know what it is. This cut of meat is often called the king of all steaks. It is, as I’m sure Avery knows, the top cap muscle on a ribeye steak. You can get ribeye caps at, H-E-B Kingwood but, you do have to buy the entire roast and they will cut the caps off for you. Last time I checked, COSTCO had them for $29 a pound. They’re also available online at Snake River farms snakeriverfarms.com.

As the youngest contestant ever in the history of “Master Chef Junior,” Avery’s ribeye cap with caramelized onions and bone marrow butter, complete with a tortilla toast branded with a Texas star and the initial “A,” was her final entree. This recent event was the culmination of the season. It came as no surprise to all of her Kingwood fans watching, that Avery landed with two other contestants as one of the top three finalists to cook a ribeye cap.

Avery knows how to cook a ribeye cap!

These three remarkable kids beat out 21 other contestants to compete in the last two episodes of this season’s final two shows. Although our very talented homegrown Avery won the hearts of the judges with her big Texas smile and passion for everything Texas, from her saucy ponytail right down to her bright blue “glam” Texas boots, she didn’t walk away with the grand prize of $100,000. She did walk away with the hearts and adoration of everyone watching. Her cute quick whit and smile as big as “Big Bend” just added to our broken hearts when she didn’t win. But, in true Texas spirit, she was happy for Beni, this year’s winner.

In honor of her achievement, I have for you a fantastic ribeye-cap recipe.


My version of Grilled Ribeye Cap with Caramelized Onions and Bone Marrow Butter

(Serves about 4)


1 ribeye cap, about

18-20 ounces,

cut into 4 pieces


Bone Marrow Butter

(Available on

Amazon or try your

hand at making it)

6-8 marrow bones

cut short, no longer

than 2 inches long

1/2 cup butter, cut

into 1-inch cubes

and softened (I use

Kerrygold butter)

1/2 teaspoon

dried rosemary

1/2 teaspoon fresh

parsley leaves, no

stems, chopped fine

1/4 teaspoon sea salt


Directions for butter: Preheat oven to 425 degrees. Place the bones, marrow side up, on a cookie sheet lined with parchment paper. Bake the bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through. Remove from oven to cool. When you can touch them, carefully scoop out the marrow and place in a blender or food processor. Add the butter, parsley, rosemary and salt. Blend to mix well. Scoop out and place in molds or roll into a log on parchment paper. Chill in fridge.

If using store-bought marrow, bring it to room temp, place in a blender with other ingredients, blend well and proceed as directed above.


Caramelized Onions


3 yellow onions,

peeled and sliced

thinly into crescent

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon aged,

good quality, balsamic vinegar


Directions for onions: Place the oil in a medium saucepan over low-medium heat; add 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. Set aside and keep warm.

Directions for ribeye caps: Preheat a grill or indoor cast-iron skillet on high heat (outdoor grill set to 450 degrees). Remove ribeye caps from fridge and set at room temp for 30 minutes. Just before grilling, pat the ribeye caps dry with a paper towel and salt generously on both sides. Place the steak directly over the hottest part of the grill, cook, and flip every 1-2 minutes, until you reach an internal middle temperature of 130 degrees. Immediately remove from the grill and cover loosely with foil. Allow to rest for 10- 12 minutes. While resting, reheat the onions. To serve, place the onions on a plate, top them with the steak and bone marrow butter with a sprinkle of salt. Serve immediately. I accompany it with roasted asparagus orzo pasta in garlic butter.

Note: You can omit the bone marrow butter and use garlic parsley salted butter instead.

Karen Boughton
Author: Karen BoughtonEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
I grew up in a big, Greek, cooking family. I married my high school sweetheart and soon had three daughters. My husband and I worked in the family’s Greek restaurant, “Zorba’s,” for several years before moving to Baton Rouge and eventually Corpus Christi. There I taught microwave cooking classes for Amana.in studio and on television for three years before moving to Kingwood in the late '80s. I reached out to learn more about regional and international foods, spending 16 years in management in private athletic/dining/country clubs for ClubCorp, where I embraced health and cooking. In 2008 I joined the Tribune Newspapers as food editor, the same time that I became a nutrition advisor and USANA Health Sciences Associate. These two passions have given me better health and the freedom to live life my way.

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