Ribeye Cap Steak

[LakeErieSMKR]

I was at Costco last week and seen these in the meat cooler. I've heard of the cut before but never seen them in the store. They looked to good to pass up(and they were). I’ve never cooked them before so I seasoned one of them with just coarse salt and pepper. Cooked it up in the cast-iron pan out in the garage and took it to 124. It came out just a little bit rare in the center than I like, but it was still awesome. I don’t think I got much carryover cooking in the meat because it’s rolled and tied and not a solid piece of meat. It was still the best steak I’ve ever cooked at home.

 

[JIMSMOKES]

I was at Costco last week and seen these in the meat cooler. I've heard of the cut before but never seen them in the store. They looked to good to pass up(and they were). I’ve never cooked them before so I seasoned one of them with just coarse salt and pepper. Cooked it up in the cast-iron pan out in the garage and took it to 124. It came out just a little bit rare in the center than I like, but it was still awesome. I don’t think I got much carryover cooking in the meat because it’s rolled and tied and not a solid piece of meat. It was still the best steak I’ve ever cooked at home.View attachment 720337View attachment 720338View attachment 720339View attachment 720340

If that was available near me? I'd be in debt stocking up!

 

[LakeErieSMKR]

If that was available near me? I'd be in debt stocking up!

I'm with you there. I only bought one of about 12 packs. Probably won't see them again.

 

[BrianGSDTexoma]

Wow those look awesome!

 

[chopsaw]

That's the best part of a ribeye in my opinion . You got an outstanding crust on that steak .
That's just awesome .

it’s rolled and tied and not a solid piece of meat.

Yup . They take that outer strip / cap off the big end and roll it up .

We were just at a upper end steak house , and I saw they were selling ribeye cap .
I got a ribeye ($65.00 for a 16 oz. ) that came with no cap !! I'm laughing now , but wasn't then .

 

[Florida Chris]

Best cut ever IMHO.

And looks like you nailed it!

 

[civilsmoker]

Nice cook, I love rib cap steaks.... a local steak seafood restaurant has one on the menu and it is a bomb!

I have cooked ton of these over the years, As you have noticed they have a very large amount of marbling and that additional fat insulates the center and reduces carry over cooking. It actually cooks very similar to a A5 Wagyu..... Next time get the ideal sear and then put it on a rack in house oven for 5 -7 mins at 375 then rest outside the oven for 7-10. It will bring the center right to a perfect Mid Rare to Mid. This cut can be a bit past Mid Rare due to the fat content....ie it helps render it a bit better!

 

[SmokingUPnorth]

That looks great..:.:: is that steak sauce on the plate? I only ask because I love A1 and have to listen to comments everytime I ask for it or use it “your gonna put a1 on that” me:yes I like a1…. Gets old haha

 

[jcam222]

The char on that steak is perfect!

 

[LakeErieSMKR]

Next time get the ideal sear and then put it on a rack in house oven for 5 -7 mins at 375 then rest outside the oven for 7-10. It will bring the center right to a perfect Mid Rare to Mid.

Thanks for the info. The next one will probably be on the new red white and blue Webber 22. I’ll post that cook shortly,they’re to good to keep in the freezer

 

[Hijack73]

That's the best part of a ribeye in my opinion . You got an outstanding crust on that steak .
That's just awesome .

Yup . They take that outer strip / cap off the big end and roll it up .

We were just at a upper end steak house , and I saw they were selling ribeye cap .
I got a ribeye ($65.00 for a 16 oz. ) that came with no cap !! I'm laughing now , but wasn't then .

The spinalis is the absolute best bit of meat on a critter, though properly done jowl/cheeks are close.

I'm not sure what you all can get ribeyes on sale for in your neck of the woods, but you can cut the caps off of just plain old choice ribeyes (be selective, some choice are just as good as prime) and get that whole experience for whatever you pay for the cut of meat. I'm still arm deep in 7.99/lb Christmas ribeyes in the freezer. I've been sick sick so not much eating the last couple of months. I need to catch up on that.

for those who are interested, this part circled in red is what you are after. If you get nice enough steaks you can just cut the caps off of them, no need to buy a loin. They DO NOT need that much marbling to be outstanding.

You'll be left with some good steaks, like these.

 

[Gonna Smoke]

That's the best part of a ribeye in my opinion .

Yep, but I never see them around here.

40-45 years ago when I was a meat cutter for Winn Dixie, I had a customer who would come in and buy 6 ribeyes for her family. She only wanted the 1st couple of steaks from the loin end without the cap because she said they would not eat the ones with the cap, it was all fat. I tried to sell her NY strips, but she didn't want them because she said they only ate ribeyes. She was aggravating and I've never forgotten that woman after all these years. Sometimes you can't make people understand...

 

[chopsaw]

Yep, but I never see them around here.

I've been cutting my own , so haven't really looked at single steaks , but I'll have to check it out .
Last couple I've bought had a nice cap on them .

 

[Gonna Smoke]

On a whole ribeye, the first couple of steaks on the loin end, or small end, next to where the NY strip starts, don't have a cap. I love steaks with the cap and that's why I only buy half ribeyes so I can get the end next to the chuck...

 

[LakeErieSMKR]

That looks great..:.:: is that steak sauce on the plate? I only ask because I love A1 and have to listen to comments everytime I ask for it or use it “your gonna put a1 on that” me:yes I like a1…. Gets old haha

Yep,shure is.I've used A1 on my beef and in some beef recipies for a long time. It's always on my plate when i'm having a steak at home.I don't use as much as I used to but I'm always dipping a piece or two just to taste that flavor.