Rib Cap

HofstraJet

Any suggestions on how to handle this on the egg?

http://www.flannerybeef.com/butcher/prime-beef/california-reserve/california-beef-ribcap.html

stompbox

The link you provided has this:

Try searing it first, then finish with indirect heat; another option is to go the whole way in a hot oven (400 to 450). Feedback I’ve gotten is to cook to medium-rare or even medium. The Rib Cap has a soft texture, and while very tender when cooked rare, it lacks “body”. When taken up to about 130-135 degrees internal, it sets up and enhances the flavor through the firmer texture. For those of you with your tents in the ‘rare’ camp: don’t bother calling to yell at me, I’ll just deny I said this.

HofstraJet

Thanks - saw that. Was wondering if anyone had other ideas. 

luckyboy

I''d season before tiring it and cook at a low temp til you get the temp.you want for serving.It looks like you've got to good challenge. Good luck.

GregW

It's no good on the egg, I recommend you send it to me.......Just kidding, that to me is the very best part of the ribeye or even the whole steer for that matter.

Skiddymarker

Interessting that here on the left coast of Canuckistan our rib roasts are generally sold without the cap. Local butcher saves them and sells at the price of ground beef, which is what i usually do with them - best mix for meatloaf and burgers. 

GregW

I've never seen the cap separate in Alabama.

bweekes

Skiddymarker said:

Interessting that here on the left coast of Canuckistan our rib roasts are generally sold without the cap. Local butcher saves them and sells at the price of ground beef, which is what i usually do with them - best mix for meatloaf and burgers. 

Really? Sells them at the price of ground beef? If that's the case, I really need to move to BC. I've asked every butcher in the GTA to sell me the rib cap steak, and all refused. No one is willing to pull the cap off the ribeye. The only folks able to get this cut are high end restaurants. It's one of the most expensive cuts (here in TO, anyways).  

HofstraJet

This is tonight's dinner. My first challenging cook. Will post pics and let you know how it goes.  Hope I don't screw it up.

theyolksonyou

HofstraJet said:

This is tonight's dinner. My first challenging cook. Will post pics and let you know how it goes.  Hope I don't screw it up.

That's no attitude to have!  You're gonna nail it!

HofstraJet

She's cooking. Doing reverse sear. Any ideas how much temp increases with sear? I'm budgeting 10 degrees increase during rest and another 10 for sear. 

QingEsq

Looks great so far.  How did it turn out?  

HofstraJet

Came out OK. A bit overdone for my taste, but that was recommended. Indirect at 450-500 (still working on temp control) and then seared after a rest.  Went from nowhere near done to overdone very quickly during indirect phase. Not sure if I prefer this over a porterhouse, especially for the price, but it was good nonetheless. I'm not a prime rib fan, so take that into account too. And 2 lbs was just enough for me and my wife.

Photo Egg

I know they are a prized cook but I have never seen them rolled up and cooked.
Always cooked flat like a flat iron or flank steak. 
I think rolled the inner part would still be a mushy texture?

SmokeyPitt

It looks great.  Even though it was cooked more than you like, with all that fat it was still obviously very juicy.  

FWIW typically on a reverse sear a lower cooking temp is recommended during the roast phase.  I typically cook around 275.