I have a Ribeye cap leftover from smoking a Prime Rib Eye for Christmas Dinner (it was perfect, by the way, THANK YOU MEATHEAD!!!). I was hoping to find a recipe specifically for this steak, but have not found one on the site. Did I miss it? Is there one? I found a video on YouTube saying to BBQ the steak at medium heat 2x2 (2 minutes, turn 45 degrees, 2 more minutes) flip 2x2 minutes & pull (then rest for 10 minutes... is your head exploding Meathead?).
I've also read it's the best damn steak EVER! We will find out tonight!
Thanks all,
If there is a link to a recipe, please share!
Jibsman
Wifey just reminded me we had a 2" Himalayan Salt Block for BBQing. We'll heat that puppy up and burn the steaks on that.
Really wish there was a recipe...
Dry brine and reverse sear, that's never a bad option. Caps are fatty, so I'd sear at 128 shooting for final IT of ~135 vs normal med rare target of 130.
John "JR"
Minnesota/ United States of America
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Thanks guys! I'm not sure what you mean bbqoaf unless you are thinking Smoking, then searing. Or do you mean bbq at a lower temp then sear? Sorry, I am not as experienced as you guys... and YES Spinaker, we are looking forward to this meal. I just want it to be the best I can make.
I plan on BBQing the cap steak on the salt block on HIGH, 2, check, maybe 2 more or flip then 2 and finish! I prefer my steaks Black and Blue. Wish I had a BBQ that reached 800 degrees
In any case, THANK YOU for your responses! I love this site!
My COSTCO sells them in the summer as a steak. They are cut thin, circled back in, and tied off around the outside. They only sell them as Prime cuts. When the price goes down ($11.00) I will buy them. I cook them on the grill and they are delicious. Cook it as you would your favorite steak. I do it with a dash of soy sauce on each side and about a shot of red wine on each side. I then salt only a tiny bit because the soy sauce is salty and pepper liberally. I cook it with high heat, brushing just a bit of garlic olive oil on it to get a good crust. I find it best cooked rare. If I had flat large cast iron pans like Spinaker has, I would actually use those over the grill for the cut because I think it would make for a better steak.
Thanks tbot4! BBQ on High on my Salt Block with Lemon Pepper, 2, turn 2, check, finish, pull! I think the Salt Block is kinda like a flat cast iron pan. Holds the heat!
If I can remember, I'll post a photo of the end result!
Thanks all, again!
Jibsman
Jibberish Do you use your salt block often? I got one for Christmas and I'm anxious to experiment with it. Any suggestions or recipes to get that baby broken in?
Jibberish I've never used a salt block, but I've cooked rib caps trimmed off a prime rib several times. I've done it a couple of different ways, most recently sous vide and then searing it over a hot fire. Either way you do it, it's likely going to be very good, tender, and buttery. I've cooked them perfectly (IMHO) to a little less than medium rare and also overcooked slightly and the cut is extremely forgiving because it's so marbled and tender. I wouldn't stress over it too much.
The cut is good enough by itself that salt and pepper go a long way. Most of the time I just go for Montreal steak seasoning since it's so easy to just shake it out of the bottle. While it's probably better to dry brine ahead of time, I don't think it's really necessary since the cut has enough flavor by itself and likely will not dry out from hitting it with some high heat for a few minutes per side.
The rule of thumb... if the steak is thicker than 1", it's reverse sear time (cook indirect to 10* below desired doneness, then sear at the end, very quickly). If it's 1" or thinner, direct heat, hot and fast.
Sorry for the long lost replies. Our Salt Block is an inch thick, and we have a metal base that it fits in. The important thing to remember about salt blocks is to heat them SLOWLY. Otherwise they can crack. Once you have used them clean them with as little water as possible. Once you have used it several times, I have found the salt block turns blackish after heating up. Several people have commented how icky it was. Well, at the temperature we cook at there is no chance anything harmful is coming off that block.
Enjoy!
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I gotta get me some of those! I almost did when SRV were having their pre-Chrismas 2 for 1 sale. But it was still too rich for my tastes. Now, I do have a rib roast dry-aging out back, so hey, you never know!
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