Just picked up 3 gorgeous ribeye cap steaks.
What are your recipes and methods to give this cut the love and respect it deserves?
Never seen them packaged separately. Looking forward to seeing this cook ! ! !
BD
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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That looks great! So what cut is this exactly? Don't think I've seen a ribeye cap.
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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.
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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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!