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Ribeye Cap

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mwatts
mwatts Posts: 122
in EggHead Forum
I've been reading about these and finally found some at Costco. Any special way I should cook them or should I just treat them like an other steak? Thanks in advance for any help. 
Extra Large, Large, DigiQII, Thermapen, Adjustable Rig
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 30,949
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    No need to cook, just eat raw.
    "I've made a note never to piss you two off." - Stike
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  • Hntnhrd
    Hntnhrd Posts: 713
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    Wow those are beauties!!! I cooked these a week or two ago. I reversed seared. Pulled at 130 and thru directly on the coals to sear caveman style. Best steak I have ever had!!!
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  • GregW
    GregW Posts: 2,677
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    I have cooked them before. While it is a excellent quality cut, I have found that I don't like the pinwheel. For me, I find the surface crust to interior ratio is off. This is probably due to the pinwheel unrolling when I cut the steak.
    I have seen other cap steaks in the flat unrolled form. I have never cooked one like that, but to me it would yield a better crust to interior ratio.

    I have considered unrolling the pinwheel and putting the meat on a skewer, but I haven't had the chance to try it.

    Please post the results of your cook. I'm anxious to hear you opinion.


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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    i unroll and grill hot and fast. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I go cast iron skillet pinwheel or unrolled...whatever floats your boat. 
    I rolled these into pinwheels and trussed. As I plate I carefully remove the string. Easy peasy. 

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • the_crease
    the_crease Posts: 132
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    NPHuskerFL said:
    I go cast iron skillet pinwheel or unrolled...whatever floats your boat. 
    I rolled these into pinwheels and trussed. As I plate I carefully remove the string. Easy peasy. 

    Damn that looks farking tasty 
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  • lousubcap
    lousubcap Posts: 32,343
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    Another vote for unrolled and hot and fast but your $$, your cook -just a great cut of beef so have at it and enjoy.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SoCalWJS
    SoCalWJS Posts: 407
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    Lately, I've been doing these Sous Vide and happy with the results, Throw it into the bag with a piece of rosemary on each side and go 128-130 for 2 hours or so depending on how rare/medium rare you want it. Remove from bag and pat dry with paper towel. Sear it on screaming hot CI if the weather is bad or an open BGE with a good fire going if it's nice out. Melted butter applied with a rosemary brush as it's sears (be careful - I leave the lid open with bottom vent close and welding gloves) to ensure a bit more flavor on the crust. This takes about 2 minutes with several flips. Again, you have to be careful because it's just tied together and that string can go fast.
    South SLO County
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  • RedSkip
    RedSkip Posts: 1,400
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    Glorious crust!
    Large BGE - McDonald, PA
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  • Davie755
    Davie755 Posts: 54
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    Looking good! I prefer them unrolled. 
    XL BGE - Adjustable rig combo, Rutland gasket, 4:11 Positrac outback, 750 double pumper, Edelbrock intake
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  • Hntnhrd
    Hntnhrd Posts: 713
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    I thought the rolled them to be cooked that way. I peeled a 2 bone rib roast apart and saved the cap whole have to try it unrolled . This was my other time cooking them. 
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  • lousubcap
    lousubcap Posts: 32,343
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    Here's worthwhile clip on how to butcher your own cap.  Even I have been successful.
    https://www.youtube.com/watch?v=eJH3qwIHeDc 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • DialSquare
    DialSquare Posts: 34
    edited February 2017
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    I did some of these last weekend. I divided my XL firebox in half and used Woo to lower a cast iron grate.
    Each pinwheel unrolled into two pieces. Used Raising the Steaks and Cow Lick, seared a couple minutes each side, finished away from heat. Best steak I ever cooked! 

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  • GregW
    GregW Posts: 2,677
    edited February 2017
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    lousubcap said:
    Here's worthwhile clip on how to butcher your own cap.  Even I have been successful.

    An excellent very informative video. Thanks for posting.
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  • tjv
    tjv Posts: 3,830
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    if the butcher leaves the silver skin, it can get to be a hard chew in places.......

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • mwatts
    mwatts Posts: 122
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    Was scared of over cooking so was a little rarer than I wanted but was excellent. Might try unrolling next time also. 
    Extra Large, Large, DigiQII, Thermapen, Adjustable Rig
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