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.
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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