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Did some Ribeye Cap Steaks (these suckers were good)!

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tarheelmatt
tarheelmatt Posts: 9,867
in EggHead Forum
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.  








------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Comments

  • HoosierBBQ
    HoosierBBQ Posts: 111
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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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  • coomdaddy
    coomdaddy Posts: 128
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    Man I am hungry now.  Very nice!
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Eating good this weekend!
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  • Wolfpack
    Wolfpack Posts: 3,551
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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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  • SmokinTiger81
    SmokinTiger81 Posts: 746
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    Saw those at our costco too.  Pricey but great marbling on the prime
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  • GregW
    GregW Posts: 2,677
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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.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Very edible meal right there!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • blind99
    blind99 Posts: 4,971
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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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  • northGAcock
    northGAcock Posts: 15,164
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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
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    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?
    They're tied already from Costco.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    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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  • johnnyp
    johnnyp Posts: 3,932
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    They look great!

    FWIW, we like them unrolled to increase the crust ratio
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    johnnyp said:
    They look great!

    FWIW, we like them unrolled to increase the crust ratio
    I wish I would have left these in the CI longer. Was thinking I over shot these so I didn't want them over done. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    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.
    How'd you do them?
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • GregW
    GregW Posts: 2,677
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    johnnyp said:
    They look great!

    FWIW, we like them unrolled to increase the crust ratio
    That is what I have thought. More surface area to sear would help  with the crust.
    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,
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  • Legume
    Legume Posts: 14,627
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    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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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    GregW said:
    johnnyp said:
    They look great!

    FWIW, we like them unrolled to increase the crust ratio
    That is what I have thought. More surface area to sear would help  with the crust.
    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,
    These were some of the most tender steaks I've eaten. Salt these liberally.  Man I want more. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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    My Photography Site
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Nice looking caps Matt... Love those myself and you did a fantastic job!!! Nice plate and pics.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    johnmitchell said:
    Nice looking caps Matt... Love those myself and you did a fantastic job!!! Nice plate and pics.
    I finally got tired of looking at them @johnmitchell.  I was going to get some the last trip to Costco,  but all they had were 4 per pack and I only needed two. We were in Winston Costco and saw these, so I snagged them. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Hi54putty
    Hi54putty Posts: 1,873
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    A++
    XL,L,S 
    Winston-Salem, NC 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Hi54putty said:
    A++
    Thanks buddy!  Checked out Stephen's place (UTA Sports) Saturday.  Nice place and super nice guy!  Met him at Butt Blast and thought he and his family were nice, but even nicer at his store.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    If you unroll those bad boys you can do them hot and fast. Great stuff.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Eggcelsior said:
    If you unroll those bad boys you can do them hot and fast. Great stuff.
    I was torn as to what to do.  I like my steak like Sir Mix A Lot likes is butts... I like'um thick and juicy, so I went with reverse sear.  I'm thinking about them right now as a matter of fact.  

    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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    My Photography Site
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    tarheelmatt said:
    Eggcelsior said:
    If you unroll those bad boys you can do them hot and fast. Great stuff.
    I was torn as to what to do.  I like my steak like Sir Mix A Lot likes is butts... I like'um thick and juicy, so I went with reverse sear.  I'm thinking about them right now as a matter of fact.  

    Oh, it's still juicy! I need to see if I can get Costco to leave one whole.
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  • YukonRon
    YukonRon Posts: 16,989
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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
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    @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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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    JohnnyTarheel said:
    @tarheelmatt .... Matt what sets these apart... Tenderness or flavor... Both?
    @JohnnyTarheel , both!  The marbling is nice and is just super tender.  

    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
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  • GregW
    GregW Posts: 2,677
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    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.
    How'd you do them?
    It's been a while since I did them. They were from Costco like yours.
    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.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    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.
    How'd you do them?
    It's been a while since I did them. They were from Costco like yours.
    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.
    I can see where that could be an issue for sure.  I should have gotten a better crust on these but I didn't want them in the pan for much longer as the temp was getting on to medium range.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • JRWhitee
    JRWhitee Posts: 5,678
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    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 Group 
    Johns Creek, Georgia
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