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Did some Ribeye Cap Steaks (these suckers were good)!
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tarheelmatt
Posts: 9,867
Did a reverse sear. Went 250° until internal of 120°. Took around 35min ( I think). Did that with some Egged baked potatoes. We've been hitting these hard lately.
Pictures....
1 -
2 - Spuds. Canola oil and liberal amounts of kosher salt.
3 - Wowzers!
4 - Did the reverse on the Jr.
5 - Finished in a CI pan with butter bath!
6 - Taters are done
7 - How you doin!
8 -
9 -
10 -
Thanks for taking a look.
Pictures....
1 -
2 - Spuds. Canola oil and liberal amounts of kosher salt.
3 - Wowzers!
4 - Did the reverse on the Jr.
5 - Finished in a CI pan with butter bath!
6 - Taters are done
7 - How you doin!
8 -
9 -
10 -
Thanks for taking a look.
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
Thomasville, NC
My YouTube Channel - The Hungry Hussey
My Photography Site
Comments
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Looks delicious! Love that cut. How thick is that?Grilling year round in Orlando, FL on a large BGE & Santa Maria
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Man I am hungry now. Very nice!
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Eating good this weekend!
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Matt- you outdid yourself on the pics and cook. I need to try these- looks amazing.Greensboro, NC
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Saw those at our costco too. Pricey but great marbling on the prime
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Your's look awesome!
I have bought them and never been satisfied with my results.
You look like you have a excellent method.
Good job. -
Very edible meal right there!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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killer! i keep passing them up for fear of dropping dead of a heart attack at first bite. can't resist much longer though. so do they stay together in a roll on their own or do you have to keep them together with a toothpick or something?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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The caps are a thing of beauty. My oh my!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
blind99 said:killer! i keep passing them up for fear of dropping dead of a heart attack at first bite. can't resist much longer though. so do they stay together in a roll on their own or do you have to keep them together with a toothpick or something?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Looks great Matt!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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They look great!
FWIW, we like them unrolled to increase the crust ratioXL & MM BGE, 36" Blackstone - Newport News, VA -
johnnyp said:They look great!
FWIW, we like them unrolled to increase the crust ratio------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
GregW said:Your's look awesome!
I have bought them and never been satisfied with my results.
You look like you have a excellent method.
Good job.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
johnnyp said:They look great!
FWIW, we like them unrolled to increase the crust ratio
I've seen some places sell the caps as one wide long flat piece. Maybe 4 inches wide.To me this would sear better than the rolled up Costco type, -
Saw these the other day at Costco and passed, I was coming off an all pork weekend. I need to try this week, those look fantastic.
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GregW said:johnnyp said:They look great!
FWIW, we like them unrolled to increase the crust ratio
I've seen some places sell the caps as one wide long flat piece. Maybe 4 inches wide.To me this would sear better than the rolled up Costco type,------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Nice looking caps Matt... Love those myself and you did a fantastic job!!! Nice plate and pics.Greensboro North Carolina
When in doubt Accelerate.... -
johnmitchell said:Nice looking caps Matt... Love those myself and you did a fantastic job!!! Nice plate and pics.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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Hi54putty said:A++
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
If you unroll those bad boys you can do them hot and fast. Great stuff.
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Eggcelsior said:If you unroll those bad boys you can do them hot and fast. Great stuff.
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:Eggcelsior said:If you unroll those bad boys you can do them hot and fast. Great stuff.
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My first was very recent, and just some rub in a L&S, was all I did. It is my favorite to grill."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@tarheelmatt .... Matt what sets these apart... Tenderness or flavor... Both?Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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JohnnyTarheel said:@tarheelmatt .... Matt what sets these apart... Tenderness or flavor... Both?
I copied this from Snake River Farms website. It describes it well. Do yourself a favor for your next milestone you and your wife have, get some of these!This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own.
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:GregW said:Your's look awesome!
I have bought them and never been satisfied with my results.
You look like you have a excellent method.
Good job.
If I remember correctly I cooked them direct. I didn't do the pan sear like you did.
My main issue was when I started cutting them after cooking they tend to unroll. When they unroll they don't have a good crust to interior ratio.
I wonder if they could be unrolled and threaded on a skewer and cooked hot and fast? It would be harder to not overcook, but they would have a high sear ratio.
As I mentioned, I have seen some caps sold in a different form. Around 4 inches wide and maybe 12 inches long and maybe an inch thick. More like a regular steak. This type is not sold at Costco.
I think the reverse sear you did with the cast iron sear would get a better crust on the Costco variety than I had done. -
GregW said:tarheelmatt said:GregW said:Your's look awesome!
I have bought them and never been satisfied with my results.
You look like you have a excellent method.
Good job.
If I remember correctly I cooked them direct. I didn't do the pan sear like you did.
My main issue was when I started cutting them after cooking they tend to unroll. When they unroll they don't have a good crust to interior ratio.
I wonder if they could be unrolled and threaded on a skewer and cooked hot and fast? It would be harder to not overcook, but they would have a high sear ratio.
As I mentioned, I have seen some caps sold in a different form. Around 4 inches wide and maybe 12 inches long and maybe an inch thick. More like a regular steak. This type is not sold at Costco.
I think the reverse sear you did with the cast iron sear would get a better crust on the Costco variety than I had done.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I love the cap, did some a few weeks ago they are so tender.
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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