Beef rib cap steaks

Iamsan

Hello,
I am looking to cook up some beef rib cap steaks this weekend - I've never cooked these before and looking for some guidance and ideas on cook methods including tempuratures/time and spices/preparation used.  Thank you.

lousubcap

I prefer to unroll the steaks and go hot and fast til around 120*F on the cap.  Cook temp above 400*F. Time-quick read to the finish temp , depends on the thickness.  Spices-dry brine with salt and add pepper once finished with the cook (so it doesn't burn).  Preparation-dry brine for me.  That covers the cook from my perspective.

I'm sure others will be along who cook them in the rolled form.  No different than cooking a steak regarding the process.  FWIW-

Photo Egg

As @lousubcap
Think of this as the best of a ribeye steak.
I would also unroll it and cook as above. Even cooked a little more past medium it’s still fantastic.

Iamsan

Thank you.  Do you think direct at 450 F or indirect with plate setter.

lousubcap

I would use the same cook method as you use for any steak but keep a close eye on the meat temperature especially if going unrolled as the cuts are fairly thin. 

Iamsan

Thank you once again. I will try direct at 450F until internal gets to about 120F which should be fairly quick since they are only about 1" thick in the center.