Ribeye cap suggestions

bhedges1987 · July 2016

finally decided to try it. Looking for suggestions on what people prefer to do with it?

Thinking I'll take it out of the pinwheel lay it flat and go normal grate level at like 500 for two min per side?

Any suggestions appreciated thanks.

Scott805 · July 2016

I bought three of the pinwheels at Costco. Everywhere on the net the cap of ribeye looks like a flank steak. So I research a bunch on how to trim and lo and behold when I cut the string on the pinwheel in came in five different sections. Two of the sections had quite a bit of silverskin. I trimmed and cooked direct at 450 for about two minutes a side (ended up medium). Finest piece of meat I have ever tasted. Melted like butter in your mouth. Now a family favorite!

I just picked up three (3) more that I am going to try and cook without removing the string. Will probably go lower temp and longer since it will be much thicker.

TheBrewerMoose · July 2016

I've been eyeing them up for a while now at my Costco. They look decent but a little concerned with the silver skin on it but I'll have to try it. It's a great price if you say it's tender and buttery then I'm in!

chadpsualum · July 2016

I got those at Costco as well...cooked them rolled up and did a reverse sear seasoned with nothing more than salt and pepper. They were fantastic.

YukonRon · July 2016

Roasted mine low and slow, indirect, to about a 135F IT. I used a light (as in not much) coating on all sides of soy sauce, then used my own rub.
Turned them at 1/2 hour, pulled at 1 hour. Smoked with cherry, grill temp was 300F dome, 275F cooking surface.
Delicious, very tender, juicy. I will definately do these again.

bhedges1987 · July 2016

chadpsualum said:

I got those at Costco as well...cooked them rolled up and did a reverse sear seasoned with nothing more than salt and pepper. They were fantastic.

were you able to get a good temp reading on them doing a reverse sear since they're rolled up? That's why I'm debating hot and fast.

lousubcap · July 2016

I'm in the unroll, hot tub and then sear (all sides for 30 seconds or so apiece) til the finish temp and go from there. But if you bought a multi-pack (as I think is the way they are sold) go one one-way and one the other. I know @gonepostal took that approach. Here's a thread link:
Ribeye cap steak and corn on the egg... FWIW- regardless, great eats await.

tjsp · July 2016

From what I read on the Flannery Meat website for their medallions, they state to cook to medium for ideal texture. Which makes sense do to when you cook a whole ribeye, that c-cap cooks the fastest and when you pull it off for a medium rare middle, the more "well done" portion of the c-cap is amazing....

20stone · July 2016

lousubcap said:

I'm in the unroll, hot tub and then sear (all sides for 30 seconds or so apiece) til the finish temp and go from there....

+1 on that. The ribeye cap is such a great steak, it doesn't need more than S&P and a little love. I prefer my steak MR, and suggest the jacuzzi to 131F and then a quick sear over a blast furnace (or, in my case, the StealthiMax).

Take a pic, and enjoy.

tjsp · July 2016

http://http//www.flannerybeef.com/butcher/prime-beef/dry-aged-ca-reserve/dry-aged-ribeye-cap-steak.html

tjsp · July 2016

http://www.flannerybeef.com/butcher/prime-beef/dry-aged-ca-reserve/dry-aged-ribeye-cap-steak.html

johnnyp · July 2016

I think you've got a great plan already. Hit it hot and fast. Season with salt. It's going to be killer. post plenty of pics

bhedges1987 · July 2016

So I didn't take any pictures. The pieces that were good were great. I had a lot of hard fat pieces in it though. But again the pieces that weren't, were amazing. Definently a rich buttery flavor. Curious how the SRF ones are? Is the whole thing perfect or is there some hard fat pieces that don't melt? If not I will purchase one.

lousubcap · July 2016

@bhedges1987 - So, how did you cook 'em?
Regarding SRF rib eye cap, I have only had the black grade waygu cap and it did not have any hard fat. It all rendered fine but the uneven thickness meant constant attention to move around the fire and finish. A great one-off once or twice a year/special occasions.
That said, I found there to be more of a flavor/texture enhancement difference between the Costco prime brisket and the SRF black brisket grade (I haven't made the leap to gold) than I did between the rib eye cap cuts.
For the record, my beef palate after any protracted cook may be impacted by adult supervisory beverages. FWIW-

bhedges1987 · July 2016

lousubcap said:

@bhedges1987 - So, how did you cook 'em?
Regarding SRF rib eye cap, I have only had the black grade waygu cap and it did not have any hard fat. It all rendered fine but the uneven thickness meant constant attention to move around the fire and finish. A great one-off once or twice a year/special occasions.
That said, I found there to be more of a flavor/texture enhancement difference between the Costco prime brisket and the SRF black brisket grade (I haven't made the leap to gold) than I did between the rib eye cap cuts.
For the record, my beef palate after any protracted cook may be impacted by adult supervisory beverages. FWIW-

I went reverse sear on the one I left in the string. The one I unraveled I went hot and fast.

So so you notice a pretty good difference between Costco prime and SRF briskets? I have debated pulling the trigger for so long on a brisket and ribeye cap.

lousubcap · July 2016

I have much more experience with the Costco and SRF Black briskets than I do with the caps. I actually have had Costco prime briskets turn out better than SRF ( not a frequent happening) but given the time to cook a brisket vs a cap I have no doubt that the level of rocket fuel played a major role.
Your $$ and easy for me to spend but if I was going to buy one or the other I would go with the brisket first. You won't be disappointed either way with SRF but I buy their briskets at 4-6 times the rate of caps. And neither is a large quantity over a year. FWIW-

caliking · July 2016

Scott805 said:

I bought three of the pinwheels at Costco. Everywhere on the net the cap of ribeye looks like a flank steak. So I research a bunch on how to trim and lo and behold when I cut the string on the pinwheel in came in five different sections. Two of the sections had quite a bit of silverskin. I trimmed and cooked direct at 450 for about two minutes a side (ended up medium). Finest piece of meat I have ever tasted. Melted like butter in your mouth. Now a family favorite!

I just picked up three (3) more that I am going to try and cook without removing the string. Will probably go lower temp and longer since it will be much thicker.

I think Costco cuts the cap off of ribeyes, ties them up and packages them for sale. The last time I was there , packages of eye of ribeye were right next to the caps. So, its as if you took a whole cap (that looks like a flank steak), and then sliced it, tied, and packaged.

I lost some of my steak cred recently, but I did make this not too long ago (Costco cap of ribeye, SV 131° x 2 hrs, then seared). I wish my phone had focused on the meat instead of my fat fingers.

Ribeye cap suggestions

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