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Author Topic: Ribeye Cap cooking methods  (Read 614 times)

Erich

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  • Posts: 117
Ribeye Cap cooking methods
« on: April 10, 2017, 12:37:27 PM »
Just picked up 3 gorgeous ribeye cap steaks.

What are your recipes and methods to give this cut the love and respect it deserves?


Big Dawg

  • WKC Ranger
  • Posts: 681
Re: Ribeye Cap cooking methods
« Reply #1 on: April 10, 2017, 02:57:04 PM »
Never seen them packaged separately.  Looking forward to seeing this cook ! ! !





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Travis

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Ribeye Cap cooking methods
« Reply #2 on: April 10, 2017, 04:58:15 PM »
I just cooked my first cap steak last weekend. Holy cow, was that delicious.

I did it reverse sear. Indirect 250ish until it hit 109* IT. Pulled to rest. Added lit chimney of lump to coal and got screaming hot. Seared about a minute a side.









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« Last Edit: April 10, 2017, 04:59:47 PM by Travis »

kettlebb

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Re: Ribeye Cap cooking methods
« Reply #3 on: April 10, 2017, 06:11:07 PM »
That looks great! So what cut is this exactly? Don't think I've seen a ribeye cap.


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Erich

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  • Posts: 117
Re: Ribeye Cap cooking methods
« Reply #4 on: April 10, 2017, 07:10:23 PM »
Its the thin muscle around the outside of a prime rib roast or a ribeye steak.

Its that couple of mouthfuls from a ribeye that makes you go WOW!

I seasoned with fresh ground pepper and Maldon salt.

I burned a mix of Royal oak briquettes and some royal oak lump. built a two level fire.

Started out on the cool side with the lid on.  Finished over the coals with the lid off. 

If I figure out how to get pix from my phone to the website I'll post them up.

kettlebb

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Re: Ribeye Cap cooking methods
« Reply #5 on: April 11, 2017, 01:55:45 AM »
Ok, the part that literally melts like butter. They roll it into a circle and hold it together with a toothpick?


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mistrtj

  • Smokey Joe
  • Posts: 24
Re: Ribeye Cap cooking methods
« Reply #6 on: April 11, 2017, 10:24:17 AM »
I usually get Rib-eye cap in a "flat" cut taken from the whole roast,,, looks a little like a flank steak/London broil cross. I grill it HOT first to sear, then let it rest on the indirect side until about 125ish. Awesome piece!