Ribeye Cap

mwatts

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. 

JohnInCarolina

No need to cook, just eat raw.

Hntnhrd

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!!!

GregW

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.

Eggcelsior

i unroll and grill hot and fast. 

NPHuskerFL

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. 

the_crease

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 

lousubcap

Another vote for unrolled and hot and fast but your $$, your cook -just a great cut of beef so have at it and enjoy.

SoCalWJS

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.

RedSkip

Glorious crust!

Davie755

Looking good! I prefer them unrolled. 

Hntnhrd

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. 

lousubcap

Here's worthwhile clip on how to butcher your own cap.  Even I have been successful.
https://www.youtube.com/watch?v=eJH3qwIHeDc 

DialSquare

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! 

GregW

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.

tjv

if the butcher leaves the silver skin, it can get to be a hard chew in places.......

t

mwatts

Was scared of over cooking so was a little rarer than I wanted but was excellent. Might try unrolling next time also.