Rib-eye cap steaks first try

bucky925

My first Rib-eye cap steaks (SPG only) tonight and shrimp sprinkled with pineapple head glazed smoked homemade hot sauce made with my Tabasco peppers, inspired by the Mexican food truck @bubbajack took me to last week.   I do believe I'll do try this combo again.  Thanks for looking.
 

ColtsFan

Looks fantastic!

td66snrf

I think that's my favorite cut of beef. Nice job thanks for sharing. 

YukonRon

That would not make it too far from the BGE if I were in the vicinity.
Beautiful cook.

Sea2Ski

That looks really really yummy! Well done! It is a great, rich cut, isn’t it? 
One time, try unrolling the steak and go hot and fast, because it is thin, to develop a good crust to doneness ratio that you prefer. Personally, I like it that way much better than rolled.  I am only suggesting trying it that way since you said this was the first time you did these.  I did them rolled several times and loved them, then once I unrolled one, I never went back to the rolled.  Give it a try. 

Matt86m

This cut is great but it is so damn expensive! My Costco usually has it. 

Great looking cook! 

caliking

Nice!

And +1 re unrolling them, if you like more crust. 

GoooDawgs

For those that unroll, do you spend much time trimming the silver skin inside or does the fire take care of that when you go hot and fast?  

lousubcap

GoooDawgs said:

For those that unroll, do you spend much time trimming the silver skin inside or does the fire take care of that when you go hot and fast?  

I'm in the unroll camp and all I do is unroll and cook as mentioned by @Sea2Ski above. 

with the Costco two-packs you can give both options a try at the same time.  FWIW-

bucky925

Thanks for the ideas.  I still have one in the freezer and it will be unrolled.  

bubbajack

Fantastic looking meal right there my friend.....how was that shrimp and sauce?

I would probably do the same, cook some rolled and unrolled.....either way that is some good eats. Going to be raining g tomorrow, might need to make another food truck....what say you?

bucky925

Twist my arm. 

JohnnyTarheel

Looks great Bucky

northGAcock

Bucky.....nice job.

Leopoldstoch

Your steak inspired a cook for tonight! Ribeye cap covered in blue cheese 

lkapigian

Sea2Ski said:

That looks really really yummy! Well done! It is a great, rich cut, isn’t it? 
One time, try unrolling the steak and go hot and fast, because it is thin, to develop a good crust to doneness ratio that you prefer. Personally, I like it that way much better than rolled.  I am only suggesting trying it that way since you said this was the first time you did these.  I did them rolled several times and loved them, then once I unrolled one, I never went back to the rolled.  Give it a try. 

I never knew they were rolled...i may buy them next time 

marysvilleksegghead

WOW . . . never heard of that cut and it sure looks delicious!
Thanks for posting

JohnEggGio

I go unrolled...salt & pepper - rippin’ hot.  The nature of the cut: you can have spots where it’s thin and others where it’s thicker - sometimes I split the thicker spots to make it more even.

Always a treat.

NorthPilot06

Leopoldstoch said:

Your steak inspired a cook for tonight! Ribeye cap covered in blue cheese 

That’s my kind of blue cheese: steak ratio

smokingal

Excellent looking meal!

bluebird66

That looks like a mighty fine meal!

Yno

NorthPilot06 said:

Leopoldstoch said:

Your steak inspired a cook for tonight! Ribeye cap covered in blue cheese 

That’s my kind of blue cheese: steak ratio

The second picture is the only amount of stinky foot smelling cheese I would allow on my steak (or my dinner table)! 

billyray

Matt86m said:

This cut is great but it is so damn expensive! My Costco usually has it. 

Great looking cook! 

Our Costco is charging $23.99/lb. for Prime cap. They are getting $27.99 for the eye of the rib prime. I'm in the unrolled camp now. Seasoned with Oakridge BBQ's Carne Crosta.

FlyOverCountry

Dayum!