Ribeye cap help needed

thetrim · March 2017

I'm traveling for work and grabbed two ribeye caps this afternoon. I have some friends coming into town, so I thought I'd make one or both of these tomorrow night. I brought my mini down here w me but left the sous vide at home.
I was planning on bringing these to room temp, and finish on the mini at high heat for 90-120 seconds per side. But, today, my butcher friend sowed a seed of doubt. He mentioned going low and slow for 10-15 mins per side. I don't have my indirect setup for the mini, so I wanted to reach out to the crew on here for some guidance. Please help..... thanks in advance

Eggcelsior · March 2017

I've only ever done them hot and fast to keep the middle as rare as possible.

tarheelmatt · March 2017

Are they tied? If so, Un tie, and go hot and fast.

That cut doesnt need SV help. Reverse sear is good if you leave them tied, then finish fast.

BulletGrillHouse · March 2017

I have always done hot and fast and the come out great.

Hntnhrd · March 2017

I have done them low and slow and hot and fast and they come out great either way. I cooked these last night and seared directly on the coals. Do that and wow your guests.

thetrim · March 2017

Thanks for the feedback. They are two flat pieces 3.43lbs together. One is around 2lbs the other is around 1.5lbs.
Heres a look.

Hntnhrd · March 2017

Those may a little thick. For hit and fast. Dang they look nice!!!!

lousubcap · March 2017

When you unwrap them, see if they are still that thick. Never have seen (or butchered my own) caps with that level of thickness. If they lose some thickness just go hot and fast. If still quite thick, double bag zip-lic and toss in hot water, changing the water every 5-10 minutes til you get them up over 100*F, then hot and fast.
Only L&S steak I did was quite a few years ago-it was a one-off experience. But your groceries so enjoy however it works out.

GregW · March 2017

I would like to offer my help.....in eating them.
I bet they are going be outstanding.

bgebrent · March 2017

Hot and fast. Gets a nice crust and rendering of the fat. Medium is how you want this. 130-135 IT. And I like raw beef. This needs a little cooking l

Toxarch · March 2017

For an indirect heat deflector, I would think a pie pan would work. Even the cheap aluminum ones from the store. Wire it under the grate.

SmokeyPitt · March 2017

Redneck sous vide them using a cooler.

GoooDawgs · March 2017

You know those shows that demonstrate how dirty hotel rooms really are? They take a black light and show pretty nasty stuff. Now they can add ribeye caps on the bed covers to the list!

I like your style!

johnnyp · March 2017

like @lousubcap said, Hot and fast will likely be fine, but hot tub to simulate SV if necessary

Also, like @bgebrent, I like these closer to medium. There's a lot of fat that needs to be cooked and rare/med-rare doesn't always do the trick.

Good luck, you'll do great!

thetrim · March 2017

GoooDawgs said:

You know those shows that demonstrate how dirty hotel rooms really are? They take a black light and show pretty nasty stuff. Now they can add ribeye caps on the bed covers to the list!

I like your style!

I laughed out loud reading that!!! Thank you, Sir!

da87 · March 2017

+1 on the hotel bed! Only ever cooked SRF cap, unrolled and seared hot, served closer tro medium rare then rare the second time and it was even moister/juicier - think the comment on being on long enough to render the fat a bit makes sense. I was about 2 - 2 1/2 min per side at 600 dome

thetrim · March 2017

Thanks for the comments. We had some pretty long days at the office, so I passed for now. I'll fire up this post when they go on the fire. Likely next week.

Ribeye cap help needed

Comments

Categories