Ribeye Cap cooking methods

[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

[Travis]

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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[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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[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!