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Weber Kettle Club Forums
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Ribeye Cap cooking methods
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Topic: Ribeye Cap cooking methods (Read 1249 times)
Erich
WKC Brave
Posts: 136
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?
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Big Dawg
WKC Ranger
Posts: 1260
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 ! ! !
BD
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The Sultans of Swine
22.5 WSM - Fat Boy
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Travis
WKC Ambassador
Posts: 6537
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
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kettlebb
WKC Ambassador
Posts: 5968
Re: Ribeye Cap cooking methods
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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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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
Erich
WKC Brave
Posts: 136
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.
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kettlebb
WKC Ambassador
Posts: 5968
Re: Ribeye Cap cooking methods
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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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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
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!
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Ribeye Cap cooking methods