Ribeye cap help needed

thetrim

I'm traveling for work and grabbed two ribeye caps this afternoon.  I have some friends coming into town, so I thought I'd make one or both of these tomorrow night.   I brought my mini down here w me but left the sous vide at home.  
I was planning on bringing these to room temp, and finish on the mini at high heat for 90-120 seconds per side.    But, today, my butcher friend sowed a seed of doubt.   He mentioned going low and slow for 10-15 mins per side.  I don't have my indirect setup for the mini, so I wanted to reach out to the crew on here for some guidance.   Please help..... thanks in advance 

Eggcelsior

I've only ever done them hot and fast to keep the middle as rare as possible.

tarheelmatt

Are they tied? If so, Un tie, and go hot and fast. 

That cut doesnt need SV help. Reverse sear is good if you leave them tied, then finish fast. 

BulletGrillHouse

I have always done hot and fast and the come out great.

Hntnhrd

I have done them low and slow and hot and fast and they come out great either way. I cooked these last night and seared directly on the coals. Do that and wow your guests. 

thetrim

Thanks for the feedback.   They are two flat pieces 3.43lbs together.  One is around 2lbs the other is around 1.5lbs.  
Heres a look.  

Hntnhrd

Those may a little thick. For hit and fast. Dang they look nice!!!!

lousubcap

When you unwrap them, see if they are still that thick.  Never have seen (or butchered my own) caps with that level of thickness.  If they lose some thickness just go hot and fast.  If still quite thick, double bag zip-lic and toss in hot water, changing the water every 5-10 minutes til you get them up over 100*F, then hot and fast.  
Only L&S steak I did was quite a few years ago-it was a one-off experience.  But your groceries so enjoy however it works out.

GregW

I would like to offer my help.....in eating them.
I bet they are going be outstanding.

bgebrent

Hot and fast.  Gets a nice crust and rendering of the fat.  Medium is how you want this. 130-135 IT.  And I like raw beef.  This needs a little cooking l

Toxarch

For an indirect heat deflector, I would think a pie pan would work. Even the cheap aluminum ones from the store. Wire it under the grate.

SmokeyPitt

Redneck sous vide them using a cooler. 

GoooDawgs

You know those shows that demonstrate how dirty hotel rooms really are?  They take a black light and show pretty nasty stuff.  Now they can add ribeye caps on the bed covers to the list!

I like your style!

johnnyp

like @lousubcap said, Hot and fast will likely be fine, but hot tub to simulate SV if necessary

Also, like @bgebrent, I like these closer to medium.  There's a lot of fat that needs to be cooked and rare/med-rare doesn't always do the trick. 

Good luck, you'll do great!

thetrim

GoooDawgs said:

You know those shows that demonstrate how dirty hotel rooms really are?  They take a black light and show pretty nasty stuff.  Now they can add ribeye caps on the bed covers to the list!

I like your style!

I laughed out loud reading that!!!  Thank you, Sir!

da87

+1 on the hotel bed!   Only ever cooked SRF cap, unrolled and seared hot, served closer tro medium rare then rare the second time and it was even moister/juicier - think the comment on being on long enough to render the fat a bit makes sense.  I was about 2 - 2 1/2 min per side at 600 dome

thetrim

Thanks for the comments.  We had some pretty long days at the office, so I passed for now.  I'll fire up this post when they go on the fire.  Likely next week.