How to butcher, cut and grill a Ribeye Cap Steak | Jess Pryles
Вставка
- Опубліковано 4 вер 2024
- How to butcher, cut and grill a Ribeye Cap Steak.
The ribeye cap steak, also known as the Spinalis Dorsi, is considered to be the king of steaks. And for good reason. It's tender but bursts with beefy flavor. BUT - it's almost impossible to find at the grocery store, because to get it, you have to basically ruin a ribeye steak.
In this how to tutorial, I will show you how to cut your own cap steak from a whole ribeye roll, which is the most economical way to eat the best cut of steak out there. Once the ribeye cap steak is cut off, the remaining steaks are ribeye "eye" or ribeye 'filets', so you truly get the best of both worlds.
WANT MORE RECIPES? visit my website: jesspryles.com...
WANNA TRY MY SEASONING? visit Hardcore Carnivore: www.hardcoreca...
GET MY COOKBOOK: amzn.to/2hb7Vtj
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
#jesspryles #hardcorecarnivore #howto
Favorite Cut!!! I wish more steak houses served it. Too many people are missing out on enjoying the best part. Pure heaven. Dry Aged Wagyu Ribeye Cap 💓💞💕💓💞😛
So I did this today - compared it to a imported 9+ Aussie wagyu picanha and an American Wagyu Sirloin for boys steak night. All the steaks were cooked using the Carnivore black to medium rare ~ 130ish. The picanha got the vote for the night, but the spinalis of a 40 dollar 4 bone roast (was on sale) came close beat out the Sirloin. Long and short this a delicious cut that I seem to have ignored for 45 years till now.
Cheers and thanks for the great idea.
She has a ring guys, let's go.
Jess - I'm over here looking for Ribeye Cap Braciole recipes and of course you pop up at the top of my list. :)
Steak perfection right there!
Looks good Jess!
I love Texas
You are a steak genius.!
Looks amazing
Stumbled on your vids today - Have been using your hardcore carnivore black for a year up in Ontario - with no clue where or who I owed a shit tonne of thanks too (thank you btw - the HCB is amazing) - and now must try it on this steak....
I had one in bites on an 850 degree stone, it was amazing
YES MA’AM!!!!
Freaking amazing, love it!
Have you ever cook rib lifter meat?
Good 🌹
My butcher calls it "Teddy's Special", but refuses to say what cut it is. We have loved them & I grill them much the same as you showed in your video. It's our favorite steak!
Teddy never would tell me either. So many different dishes you can use this cut for. It's the best. Happy the new owner still sells it only by a different name. Teddy was the best!!
Thoughts on using carnivore black on this? Or keep it simple with salt / pepper , let the meat shine?
I 💘 you
Yes ma’am. Perfection right there!
Meat sweats!!!!!!
Damn bro Issa wife lmfao
Hej Jess, znam fajnego chłopaka w Gdańsku który by Ci się spodobał. Napisz do mnie DM to skontaktuję Was.
Who else agrees she’s the hottest chick in BBQ. So natural and so gorgeous! I’m going to try this this weekend! Thanks!
Lemme correct u honey u are not supposed too keep flipping it said by multiple pro chefs ima give a detailed explanation on why later but I gtg
This myth has been debunked. Guga also said the saying of flipping only once or minimal times is wrong, and that it's good to flip more to get a more even cook on both sides. I don't think you even know who guga is, do you? But of course the steak should stay enough time on both sides to develop a crust. After that, you can flip as much as you like.