Beef and Cast Iron

[chilerelleno]

What is a "rib eye cap".... Is that where you trim off the outside of the rib eye and roll it??? or do you buy it from the meat guy ???

I was wondering the same thing and started looking around and found this, http://virtualwebergasgrill.com/2018/03/usda-prime-ribeye-cap-steaks-costco/

Now imagine taking the whole cap off a prime rib roast

 

[one eyed jack]

I was wondering the same thing and started looking around and found this, http://virtualwebergasgrill.com/2018/03/usda-prime-ribeye-cap-steaks-costco/

Now imagine taking the whole cap of a prime rib roast

Thanks for that Chili. Now I can see why it might be rolled and tied.

 

[disco]

View attachment 370286
Rolled rib eye cap, bone marrow butter, rosemary, garlic. Seared on cast iron cooked over coals.

Anyone else prefer cooking steak in a cast iron pan instead of on the grill? I like doing this way: in the cast iron, but I still get to use the coals.

Cheers,
Mike

Wow! Enough said. Big like.

 

[daveomak]

Chile, good find... I could roll and eat that beautiful hunk of meat... ...

 

[Lakeside Smoker]

What is a "rib eye cap".... Is that where you trim off the outside of the rib eye and roll it??? or do you buy it from the meat guy ???

Yeah, like chilerelleno pointed out, it’s that beautiful, fatty, delicious outer edge of the prime rib roast. Most good butchers would be happy to trim it off for you, and will charge you a ton for it. What I do is buy a whole prime rib roast and peel it off myself. You can still use the inner piece of meat as a roast (rib eye roast, I think it’s called). It can also be sliced up thick for some nice steaks, that’s what I usually do.

Cheers!

 

[chilerelleno]

I"m going to get myself a few of those.

But I don't think I'd want to stuff or roll that beautiful piece of beef.
To me that's screaming for a long, low temp smoke with hickory or mesquite, followed by a quick sear of both sides in a hellishly hot cast iron and lastly a good dusting of salt and Hillbilly Gunpowder.
Maybe some Bleu cheese crumbles.

Stand Back! I'm drooling here.

 

[phatbac]

Im with chilie on this YUM!

Happy Smoking,
phatbac (Aaron)

 

[zwiller]

LIKE; To me it doesn't matter if the pan is CI, SS, or CS as long as it is screaming HOT. Far superior results for chops over the grill. When cooking at this high of temps it takes on smoke flavor from the meat itself. Mmmm: beef smoke.

 

[banderson7474]

I love cooking things in my cast iron skillets but for some reason I get a greasy taste to the steaks. I don't know if I need to add more butter or if I'm using the wrong oil. I've tried a few diff types but haven't tried mixing it with butter.

 

[tropics]

Looks great from my house in NJ I was up in Mass until Tues. fishing was great LIKES
Richie