Ribeye Cap Steak

sheetmetalpete

I haven't Egged or posted anything in a bit so I thought I'd show my experience from last night.  I tried my hand at a ribeye cap steak for the first time on the Mini. 

Costco cap steaks.  About 8 ounces each.  Started them off at 250 degrees indirect with salt & pepper.

Pulled them off at 125 deg.

After they rested and the temp stopped climbing they went back on at 750 degrees direct for a minute each side.

And finally on the plate with some sprouts with bacon.  It was walking a fine line between rare & medium rare - pink throughout.  But no pictures of that as it got eaten too fast.

One of the best steaks I can recall.

Thanks for looking!

tikigriller

those are such good steaks!  Had them a week or so ago and they really were amazing!  I need to try the sprouts thing...see them so much here and I never make them, but they are probably good off the egg....

slobound

This looks AMAZING!  I need to go pick up some of these steaks at Costco!

pgprescott

Now that looks plain awesome! 

sheetmetalpete

tikigriller said:

those are such good steaks!  Had them a week or so ago and they really were amazing!  I need to try the sprouts thing...see them so much here and I never make them, but they are probably good off the egg....

I roasted them in the oven this time since I was using the Mini but I make them in cast iron when I have my Large going.

NPHuskerFL

Solid looking Caps!  Agreed they are hard to beat. 

MeatChurch

These brussels are a huge hit in my house.

I never thought I would type that in my life BTW.

tikigriller

How exactly does one make them?  The Brussels I mean....

MeatChurch

tikigriller said:

How exactly does one make them?  The Brussels I mean....

I don't want to speak for @sheetmetalpete , but personally I cut them in half and toss with either olive oil of pieces of bacon in a cast iron over medium heat.

See an example here of last nights.

bhedges1987

Looking good.

sheetmetalpete

MeatChurch said:

tikigriller said:

How exactly does one make them?  The Brussels I mean....

I don't want to speak for @sheetmetalpete , but personally I cut them in half and toss with either olive oil of pieces of bacon in a cast iron over medium heat.

Same thing here.