Looking for advice, recommendations. I have always loved the ribeye cap (spinalis dorsi), and have purchased them from Costco. Costco sells them rolled and tied. In the past I have unrolled them, salt and pepper, and grilled hot, like one would for a skirt steak. I know you can also cook them rolled, using indirect (or oven) to about 105F internal, then reverse sear. I haven't tried that yet, wondering if it's worth the loss of surface area for mailliard reaction offered by the individual thinner strips.
So, I'm looking for members' opinions, experiences. Especially hoping for feedback by Ernest, Huskee, Spinnaker, jfmorris, Richard Chrz and many more whose grilling I appreciate.
So, I'm looking for members' opinions, experiences. Especially hoping for feedback by Ernest, Huskee, Spinnaker, jfmorris, Richard Chrz and many more whose grilling I appreciate.
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