Ribeye cap steak

johnnyp · February 2018

Ribeye Cap Steaks finished in a garlic, herb compound butter by Banner Butter.

with leftover Mac and asparagus

pics in vanilla order

SmokingPiney · February 2018

Nice plate and the steak is cooked to perfection.

Well done!

DoubleEgger · February 2018

Very nice as always.

bgebrent · February 2018

Very nicely done indeed.

Hans61 · February 2018

Fun and tasty cook nicely done!

Gravytrain84 · February 2018

Looks amazing. How do you cook yours?

lousubcap · February 2018

Great cook with a great protein. Nailed it.
Looks like the Costco caps. Next time you may want to cook one jelly rolled and the other unrolled hot and fast just for a change-up. I find a different profile (more enjoyable for me) with the hot&fast method. FWIW-

YEMTrey · February 2018

Very nice. Great eats for sure!

johnnyp · February 2018

Gravytrain84 said:

Looks amazing. How do you cook yours?

Cooked direct at 600F to med rare. Then let it rest in the cutting board with a pad of butter on top and bottom for about 10 mins.

lousubcap said:

Great cook with a great protein. Nailed it.
Looks like the Costco caps. Next time you may want to cook one jelly rolled and the other unrolled hot and fast just for a change-up. I find a different profile (more enjoyable for me) with the hot&fast method. FWIW-

Good eye. Costco, indeed.

Good tip on unrolling them, That’s how I normally cook them. I really like the crust to steak ratio. But someone (JIC, I think) recently did these rolled up and inspired me to change it up.

JRWhitee · February 2018

Holy Cow that looks good.

JohnnyTarheel · February 2018

Nailed that one!!

YukonRon · February 2018

I expected perfection. I was not disappointed.
Somehow in the background noise, I am picking up Louis Armstrong singing "What a Wonderful World."
Great post as always.