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ribeye and ribeye cap question

Legume
Legume Posts: 15,938
in EggHead Forum
three steaks to cook tonight for friends while our wives head to a movie.  a 1 lb ribeye and 2x 1 lb ribeye caps.  the caps are rolled, so all three steaks are about the same thickness.  I'm tempted to keep the caps rolled and reverse sear all three and finish in a ci pan, the alternative would be reverse sear the ribeye, tossing the unrolled caps on when I sear the ribeye

People seem to like the unrolled better from what I've read here, but I don't know how much better that is, it's a grill management question as well, I suppose.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lousubcap
    lousubcap Posts: 37,215
    I have cooked the Costco caps both ways, (started with rolled) and prefer the unrolled as I can get a nice sear on all sides.  That said, the unrolled cook quite quickly. I believe it comes down to texture with the caps.   You could "go both ways"-one rolled and one unrolled... FWIW
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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