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Ribeye Cap cooking methods

Started by Erich, April 10, 2017, 12:37:27 PM

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Erich

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

Never seen them packaged separately.  Looking forward to seeing this cook ! ! !





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Travis

#2
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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kettlebb

That looks great! So what cut is this exactly? Don't think I've seen a ribeye cap.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

Erich

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

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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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

mistrtj

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!