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Ribeye Cap Steak
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sheetmetalpete
Posts: 275
I haven't Egged or posted anything in a bit so I thought I'd show my experience from last night. I tried my hand at a ribeye cap steak for the first time on the Mini.
Costco cap steaks. About 8 ounces each. Started them off at 250 degrees indirect with salt & pepper.
Pulled them off at 125 deg.
After they rested and the temp stopped climbing they went back on at 750 degrees direct for a minute each side.
And finally on the plate with some sprouts with bacon. It was walking a fine line between rare & medium rare - pink throughout. But no pictures of that as it got eaten too fast.
One of the best steaks I can recall.
Thanks for looking!
Glencoe, Minnesota
Comments
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those are such good steaks! Had them a week or so ago and they really were amazing! I need to try the sprouts thing...see them so much here and I never make them, but they are probably good off the egg....Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
This looks AMAZING! I need to go pick up some of these steaks at Costco!- Garrick
SoCal Egger -
Now that looks plain awesome!
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tikigriller said:those are such good steaks! Had them a week or so ago and they really were amazing! I need to try the sprouts thing...see them so much here and I never make them, but they are probably good off the egg....
I roasted them in the oven this time since I was using the Mini but I make them in cast iron when I have my Large going.
Glencoe, Minnesota -
Solid looking Caps! Agreed they are hard to beat.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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These brussels are a huge hit in my house.
I never thought I would type that in my life BTW. -
How exactly does one make them? The Brussels I mean....Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
I don't want to speak for @sheetmetalpete , but personally I cut them in half and toss with either olive oil of pieces of bacon in a cast iron over medium heat.tikigriller said:How exactly does one make them? The Brussels I mean....
See an example here of last nights.
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Looking good.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
MeatChurch said:
I don't want to speak for @sheetmetalpete , but personally I cut them in half and toss with either olive oil of pieces of bacon in a cast iron over medium heat.tikigriller said:How exactly does one make them? The Brussels I mean....Same thing here.
Glencoe, Minnesota
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