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Ribeye cap pinwheel steaks

Teefus
Teefus Posts: 1,240
in EggHead Forum
I grabbed a couple pinwheels from the USDA prime section at Costco. We grilled them up last night. I do mine with a little Weber Mesquite Steak Rub and bride of Teefus likes salt and pepper. These were tasty but almost too rich. Even at medium doneness they were fork tender. 

What at is your “go to” method for ribeye capsreaks?
Michiana, South of the border.
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Comments

  • GregW
    GregW Posts: 2,678
    @Teefus -I have bought the ones from Costco. I really don't care for the pinwheels. I think the surface crust to meat ratio is not good.
    I have bought the cap steaks from other places that provide them as a flat piece of unrolled meat. These cook up great and the surface crust to meat ratio is good.
    I wonder if the crust ratio has something to do with what you didn't like?
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  • lousubcap
    lousubcap Posts: 34,930
    I have gone back and forth with the Costco pinwheels.  I will cook one pin-wheel style and unroll the other and go hot and fast with it.  I prefer the surface to crust of the hot&fast as noted by @GregW but every so often I will enjoy the rolled version.  FWIW-
    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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  • Teefus
    Teefus Posts: 1,240
    I like the idea of more crust. I'll see if I can find them in the flat. Rendering off some more fat would have been nice too. We wound up dropping them back on the grille after the first couple bites to firm them up a bit.
    Michiana, South of the border.
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  • lousubcap
    lousubcap Posts: 34,930
    You can even cut your own cap.  Here's a link to a good video that even I have followed:
    https://www.youtube.com/watch?v=eJH3qwIHeDc  FWIW-
    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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