Rib roasts were on sale so I bought an 8-pounder to try the Meathead method of slicing one up from the free side. The meet was sold as choice, but I may have been taken on that, there is not a lot of marbling in the ribeyes.
Anyway, I now have a small rib rack, 4 decent ribeyes, and a rib cap steak. My question is, what is the best way to enjoy the rib cap? Should I rub and sear it, or marinate and sear it, or use it in a recipe such as tacos or stir fry?
If you’re talking about the spinalis muscle I’d go with a hot grill and flip often while taking temps with a thermopen. Salt and pepper are all I’d put on it. This is my favorite muscle on a beef. The combination of tenderness and flavor are hard to beat.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've got one of these from a 7 bone roast vacuum sealed in the freezer, waiting for an opportunity to cook it. I may need to dig down and find it, and see if this rib cap is all that folks say it is. If so, I got a couple more whole prime ribs in the freezer, so more rib caps available...
I believe this is what some roll, tie, and cut into a steak thickness wise, and then cook it like a steak. Someone correct me if I'm wrong, but I assume this is what I got from Costco once in such a configuration, and it was amazing.
This is what I do with mine. Roll, tie, cut into pucks, and flip flip flip flip in a hot cast iron pan until done. I serve them along with the center portion as a complement to it.
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