The KING OF STEAKS! | Ribeye Cap Steak
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- เผยแพร่เมื่อ 3 ส.ค. 2024
- The TASTIEST steak out there, and I BET you've never heard of it! A secret in the butchers world....the spinalis dorsi, or CAP OF RIBEYE!
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The ribeye cap is the outer edge of the ribeye and is know to be the most flavorful cut of steak on the entire cow. As you can see the marbling is incredible! What they do is strip the cap of ribeye off the steak and roll it into the shape of a steak, sort of like you would do with a cinnamon roll. They they tie it tight with some butchers twine, that way we can keep that nice thick shape!
Now my favorite way to cook steaks is to reverse sear, so we are going to start off these rib eye cap steak with my Camp Chef Pursuit 20 Pellet Grill at 200F. We are going to bathe these steaks in as much smoke as we can until they reach an internal temperature of 110F. From there we're going to transfer them over to my Camp Chef Pro60x where I will sear the steaks in butter! I pulled these steaks around 125F and let them rest for about 6 minutes.
As you can see these prime ribeye steaks looked and tasted INCREDIBLE! Literally the tastiest steak that I've ever had! If you liked this video be sure to hit that subscribe button and let me know what you think in the comments section below!
Andersons Smoke Show OUT!
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I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link: bit.ly/2DWObIp
I've been a HUGE fan of Certified Piedmontese beef... seriously this stuff is great! I am now working as an affiliate for them, click here for some of the best deals:
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#BestSteak #Steak #godlike - แนวปฏิบัติและการใช้ชีวิต
Great video. Love when someone actually knows what they’re doing!!!
When I see a ribeye that's half cap in the butcher's case, I buy that steak.
Same🔥
I'll by the same way in multi pack. I make me the Cap steak from all three together and my dad likes the rest of the steak. Perfect! Cheers!
That was a good looking Steak! Cooked perfectly 👍🏼👍🏼 Now I know what’s for dinner 😎
Probably my new favorite cut! Thanks for watching Ric!
Well, you sealed the deal on what I want for dinner this weekend all 3 nights! Oh hell yeah brother!
Oh they were great! Probably my favorite cut
Ribeye caps......yum! Love your prep too. Nice job, Andrew!
These were sooooo good and rich!
As always brother great video 💯👍
Much appreciated
Looks great. Always look for a large cap on the ribeye. Having just the cap must be the best.
It was delicious! It’s was nice and rich
Oh man, that is my favourite piece of the prime rib, I’ve never seen the cap only steaks! I’ll have to look for them.
Oh me too! I always save it for the end
It’s evil… and delicious
They got them at costco. Eating some right now. Its beyond delicious! 😂
Looks awesome! I will ask the butcher for it next time👍😊
Do it, Bobbi! These steaks will blow your mind!
You should!
I buy always buy a whole rib section and break it down my self. And for the past couple years I’ve been separating the spinalis off it. I find it gives you a better eating experience cooked to medium. Just cause of all that fat content it becomes less chewy and it can totally take being cooked to medium unlike the tenderloin witch has to be medium rare to rare IMO. Great video and love that little caper grill!
That’s a valid point
If I’m not smoking them, can I just sear them for a couple minutes on each side and then cook them with indirect heat?
I can't seem to learn the BBQ pit can the cap be cooked in skillet or broiler ?
Please make a video how to !!
You are awesome new to your channel ❤️
My butcher carries a perfectly trimmed unrolled spinalis.
I’m trying a couple of methods tomorrow.
I made a compound extra creamy butter of Greek and Chimichurri seasoning and crumbled triple cream havarti.
Rolled and tied the cap of rib eye.
Left in fridge in ziplock.
When ready to cook,I took a hefty,tied slab-sided slice to the Cajun Hibachi and seared,then let cook slow but not long.
The meat is very taste forward however the texture and bite is the reason for the extra effort.
Best part?
I get to do this again.
Love the rib caps steak! Biggest problem is my Costco has no regular ribeye steaks anymore, they’re all missing the cap, while still charging ribeye prices. Ribeye is not the king of steaks without the spinalis, its basicly a glorified ny steak at that point!
I haven’t noticed that personally, but I have asked myself what they are doing with the naked ribeyes lol
Quit Buying @ Costco!
Problem Solved?
The best steak ever!!
Wish they were cheaper
Yummy 😋
Indeed!
😍😍😍🤩yummy 😋
That’s what I’m saying!
Oh man that steak looks Red hot chili pepper!
Oh yes, looks amazing! But since I'm poor, I'd be happy to just gnaw on the used twine with some mashed potatoes. But in full disclosure, I did used to grill ribeyes and then make trades with family and friends. "I'll take that fatty stuff and you can have the eye of mine. But I get the bone too. Deal?"
🤣🤣 sounds like a good deal to me
Your hat gave me the ick
They make medicine for ick, but it’s usually only for fish.
It needs a better name than “Cap Steak”. That sounds so generic & doesn’t do it justice. ‘Spinalis Dorsi’ 🤔 hmmm…. How about the “Spinali-Splen-Dor Steak” !!!
Ya think anyone kills a cow just for that piece, and lets the rest go to waste 😅😅😅...like when the shaman in indiana jones 2 rips the dudes heart out 😄 sorry, im rambling
🤣🤣
In r/t Your T-Shirt, I got just 4 words to describe how incredibly awesome Cap Steak is…
❤🔥Blood Sugar Sex Magik🔥❤️