Smoked Prime Ribeye Cap Steak - How to cook a Ribeye Medium Rare
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- Опубліковано 5 вер 2024
- Prime Ribeye Cap Steak is usually just for fancy steakhouses and restaurants. Its becoming more readily available. In this video We smoke the ribeye cap then pan sear the the Prime Ribeye cap to achieve a perfect medium rare throughout the steak.we will teach yo how to cook a ribeye Medium Rare. We cook the ribeye cap in 2 stages to ensure a bumper to bumper medium rare.
INGREDIENTS:
Prime Ribeye Cap Steak
Kosher Salt
Freshly Ground Pepper
Baby Bella Mushrooms
Yellow Onion
Canola Oil
Butter
Season Ribeye Cap Steak with Kosher Salt 1 hour before you put on to smoker at 250 degrees. Smoke over Hickory wood until internal temp of 115.
Finish by Searing off on a Very Hot Pan until you develop nice crust. steak should not reach a temp of over 130 degrees. Once 130 is reached remove from heat and slice
For onions and Mushrooms sauté off in a pan of 2oz butter and 2oz of canola oil until softened and browned.
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My Costco started carrying this cut of meat. Have cooked it twice on my PK Classic grill and it is delicious.
Agree it’s one of the best parts of a cow! Thank you for watching!
Oh man, its only 10:30 am here and my mouth is watering watching this.
Thanks for watching! It was awesome
the rib cap is the best steak in the world IMO, you did a great job
Agree - Thanks bud!
I'm so hungry now Jason! That ribeye cap was cooked to perfection... yum! Loving the mushrooms and onions too. Another great one my friend...
Hi Amy!! Thanks for watching - it was Delicious!
Jason,
The Wagyu cap steak/roast is best cooked to an internal temperature of 140° to completely render the extensive amount of fat for the optimal amount of flavor....just try it. Chef Steve's opinion
Thanks for the tip!
I will keep my eye out for Ribeye caps, as I have never seen them except for restaurants. 130' is the temp I like for Tri-Tip as well :-) Your Smoked Ribeye Cap looks really delicious, a "BIG" thumbs up :-) ROCK ON!!!!!!!
130 is great on those cuts! Thanks for watching Fred!
Our local costco very often stocks them. Might be worth checking yours if you have one local!
I need that steak in my life!
Me too! Thanks for watching Julia!
Steak perfection Jason! Man you sure know how to make someone hungry! Looks fantastic!
I try...Thanks for watching bud!
I don't think I've ever had that cut of meat! Looks perfectly cooked. Yum!
Its so good Amigo, its the outside part of a ribeye - if you ever get a chance to get one do - you wont regret it! Thanks for watching!
Never seen a ribeye cap but I will be watching. Looked very nice. Cooked perfect. Thanks buddy
They are fantastic! Thanks for watching!
Done just right. Best cut, best technique, best care
Means a lot - Thanks!
Gorgeous steak! Now I'm on a search for a rib eye cap. That steak would never make it on a plate...it would be gone in 5 minutes. Yummy! Enjoyed. :)
haha..yep - Thanks for watching Tess!
Great video. I was searching for methods to cook this cut, and I found it here!
Good to hear! Thanks for watching!
So good man! This video just came up next after watching another one about ribeye cap. As soon as you started speaking (i was only listening, not watching) I laughed because I knew it had to be you! Great reverse sear video!
Hey Trace!! King of pecan smoked wings!! Thanks for stopping by!
Love anything Ribeye!!!
Thanks for sharing.
Me too! Thanks for watching Rick!
Dude, I am heading to Costco in the morning to look for ribeye cap steaks! That looked amazing my friend.
Did they have em? It was Tom - Thanks for watching!
Just ask the butcher and they will cut them for you.
very nice technique
Thanks bud
Perfect! Thanks Jason.
1ST A BEAUTIFUL THING INDEED! CHEERS BROTHER!!!
Cheers Manuel! Thanks for watching bro
Beautiful steak. Try adding a splash of red wine vinegar to the mushroom and onion mix. Adds a slight sweet taste.
Great suggestion- Vinegar like salt is a flavor enhancer. Im sure it will taste great! Thank you!
Awesome cook. Looks amazing
Thank you! It tasted so good!
Just bought 2 prime caps at Costco today....they are huge. $19 lb
Your going to love em!
Basically a sous vide. Very nice.
Hi Steve. So there is a flaw in this video...I thought you may be able to pick it up since you picked up the one in the popcorn video. Bonus points if you can find it. Thanks for watching!
Nar Jas, watched again and can't find it. Your shit seems 100% and people should just learn from you and go live it. Needs veg with lots of butter as well. Full marks on not over flavoring it - let meat just be meat. Keep doing it.
at 4:12 I say little bit of butter, Salt and pepper is all this piece of meat needs. there is no butter in the video. There was a shot of me melting butter on the steak during the end of the sear but it was unusable so its not in the video, which I did not know it was unusable until the editing...Thanks for watching Steve, see you down the road...
haha, yew skrewed up lol
Perfect time for ribeye with Valentine's Day coming. Rib eye is my favorite steak and I've never heard of the cap. If you catch a butcher cutting a whole ribeye would that cut be on it? With that my favorite steak I'll be looking now! Thanks for the video!
its the part that is around the middle part if that makes sense...Its the best part of the ribeye at least to me the part on the edge. Thanks for watching!
Juicy Ribeye!!!
Thanks for watching Ellen!
Nice cook!
Thanks for watching Kirby!
Looks mighty tasty. What brand of thermometer are you using to check the temp on the steak? Thanks for posting.
Thermoworks thermopen - thanks for watching!
Nice vid BRO!
Thank you!
beef stew please!! I make a Guinness French onion soup that's amazing!
Noted - Sounds awesome Nate!
Great job as always Jason. This needs to be on your menu. Maybe one day/week or month? If so, I need text alerts.
Thank you brother!! Going to have figure out how to do text alerts! Haha
Great Channel , smashhhh One new sub from Denmark 👍
oh yeah! Thank you!
GQ, I have a PBC barrel smoker....I after smoking with cover on could I just sear the cap with the cover off?...Mine are tied off.Thx for video!
You would want to get a hot fire. The hotter the better if you cant get one use the chimney and put a grate on top of it.
Rest time after sear?
You can eat it right away if you like - it would depend on the thickness 7-8 minutes for these is enough
surprised you didnt use your barrel smoker
I don't think I had it at the shop when I shot this vid either that or it was snowing outside!
So dangerous watching videos like this as it causes so many cravings.
Aint that the truth...I watch you tube mostly before i go to bed and usually end up stuffing my face as I watch all these great food videos!
Guilty of the same!