Great steaks don't need complex marinades, and the best ones will be subtle and let the meat do the talking. That was Paul Newman's approach with his easy take.

Place all the ingredients in a small bowl and mix well. Makes about 1 1/4 cups. May be refrigerated for 1 day; serve at room temperature. Place the steaks in a large shallow baking dish or pan, cover ...

I love this dish because it is so simple to prepare. The rib-eye cap is also one of my personal favorite cuts of beef. It's wonderfully tender and incredibly flavorful at the same time.