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Beef rib cap steaks

Iamsan
Iamsan Posts: 12
in Beef
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.
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Answers

  • lousubcap
    lousubcap Posts: 36,652
    edited August 2023
    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-
    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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  • Photo Egg
    Photo Egg Posts: 12,137
    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.
    Thank you,
    Darian

    Galveston Texas
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  • Iamsan
    Iamsan Posts: 12
    Thank you.  Do you think direct at 450 F or indirect with plate setter.
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  • lousubcap
    lousubcap Posts: 36,652
    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. 
    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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  • Iamsan
    Iamsan Posts: 12
    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.  
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