I love ribeye cap steaks. I bought an entire prime grade primal for our Christmas roast, removed the spinalis, and made cap steaks out of it, and used the eye for our Christmas roast. It all turned out great.
Forget about rolling it up. Just sous vide the spinalis flat, and then sear it in a screaming hot pan. Or just sear it flat in an even screaminger hot pan so you don't overcook the center. That gives you more sear per cc. I sometimes get them at Costco, rolled up, about 3 inches thick, but I pull them apart and remove more of the silver skin (Costco sucks at that), and then cook them flat. Of course, it helps if you're pulling it off a much thicker ribeye, or better yet, off the whole rib roast.
Only had the rib cap steak once in Vegas, and it was not a bound /spiral steak. It was taken from the rib roast, a small 5-6oz portion but the whole cap. Best steak I ever had not from my backyard.
I lived for 20 years in Alberta, Canada, which has IMHO the best beef. Ten months free grazing in the Rocky Mountain foothills and only at the end a little fattening-up in a food lot. Very different from Texas beef, where the cows get only corn in huge feedlots and where they hardly move. In Calgary at the butcher, a lot of rib-eye steak (pretty cheap too :) but the typical cut was "bone-in, cap removed". I thought it always a pity that they left out the cap, but including the rib also gives a lot of flavour.
Hey Roel what happened to Morrison? I wouldn't trying the cap steak just to try but I think the whole ribeye would be my go to steak in which is my favorite I've never tried the picaña that's a hard to find cut at my local grocery store. Thanx for the video great content.
I miss Morrison. Not that Jim isn't pretty, but the chemistry with Morrison took this channel to the next level. I actually preferred it when Morrison made solo videos on this channel!!! Maybe that's why he got relegated LOL.
I eat a lot of Ribeye steaks and I don't care for the cap part. I like the round part the best... Also the fat is the best part of a ribeye and it is a real pain that the store in town with the best beef cuts that fat out of the middle of the steak and then puts a string around it... I hate that. I don't use any butter...
My Pyrenees pooch would be pissed if I took the entire "Tail as we call it in PA" section like that! She gets her section and it includes some of that pure goodness!
My Houston Nephew says that violating the integrity of the rib eye that way is forbidden by the Bible, the Quran, the Upanishads and Mad Magazine (only one of which he actually reads - guess which one). BUT, he is willing to try it to make sure you are in violation of the laws of god and man. Just in the interests of science. And food. Mmmmm……
Solomonic wisdom there! Split the baby in half! 😂 Please don't allow yourself to become "fat" because you overindulge in the excessive butter, high fat content beef, etc. like the Mad Scientist BBQ here in the US. Check out his very recent UA-cam channel video on that. May I suggest you consider more healthy eating (a la Mediterranean diet) recipes in some of your future videos. While interesting, I personally can't afford the cost, time, variety of sauces/seasonings/rubs/etc. you often espouse. I realize the UA-cam algorithms and UA-cam sponsorships are in a huge post-COVID transition; but relevance to us mere mortals who want to enjoy being pseudo Pitmasters is also important.
I love ribeye cap steaks. I bought an entire prime grade primal for our Christmas roast, removed the spinalis, and made cap steaks out of it, and used the eye for our Christmas roast. It all turned out great.
That's what I was gonna suggest. If you repurpose the eye of the rib eye, then it can make sense to take it apart and cook them differently.
Totally true. Never knew I could get just that
People often forget to mention the little tail end of the ribeye, which is also amazing, and a bit different than the eye or the cap.
Forget about rolling it up. Just sous vide the spinalis flat, and then sear it in a screaming hot pan. Or just sear it flat in an even screaminger hot pan so you don't overcook the center.
That gives you more sear per cc. I sometimes get them at Costco, rolled up, about 3 inches thick, but I pull them apart and remove more of the silver skin (Costco sucks at that), and then cook them flat.
Of course, it helps if you're pulling it off a much thicker ribeye, or better yet, off the whole rib roast.
Only had the rib cap steak once in Vegas, and it was not a bound /spiral steak. It was taken from the rib roast, a small 5-6oz portion but the whole cap. Best steak I ever had not from my backyard.
I lived for 20 years in Alberta, Canada, which has IMHO the best beef. Ten months free grazing in the Rocky Mountain foothills and only at the end a little fattening-up in a food lot. Very different from Texas beef, where the cows get only corn in huge feedlots and where they hardly move. In Calgary at the butcher, a lot of rib-eye steak (pretty cheap too :) but the typical cut was "bone-in, cap removed". I thought it always a pity that they left out the cap, but including the rib also gives a lot of flavour.
“Add a little bit of butter.” Proceeds to add 3 sticks.
Butter good, fire bad!
I wonder what a lot of butter look like. Steak 🥩 look good tho
I never seen anyone wait until they get to the basting process start then season the steak 🥩, or is he seasoning the butter 🧈?
There is no such thing as too much butter. Believe me. I manage a big dairy factory and we love to make butter 😂
Bro is the Joe Biden of BBQ. Looks the part, has all the equipment, doesn’t know what to do
Fuck that, it's all delicious! All of it has a recipe just waiting make us smile ear to ear.
You have hit the nail on the head. The worst he ever makes looks fantastic
My local Costco use to sell just the ribeye cap for the same price as a normal ribeye, unfortunately they quit doing that.
Hey Roel what happened to Morrison? I wouldn't trying the cap steak just to try but I think the whole ribeye would be my go to steak in which is my favorite I've never tried the picaña that's a hard to find cut at my local grocery store. Thanx for the video great content.
The rib cap is, one of the few, if not the only cut that is actually better served medium to medium well
I always eat the center of my rib eyes first and keep the cap for the delicious end. It really is a superior part of this steak 😋
Why mess with perfection ribeye is awesome that said when I have a ribeye steak I eat the cap first then the rest why separate it just eat it
Same way 😊
Good day to all.
What does Morrison think? You gotta fill us in pitmaster
I miss Morrison. Not that Jim isn't pretty, but the chemistry with Morrison took this channel to the next level. I actually preferred it when Morrison made solo videos on this channel!!! Maybe that's why he got relegated LOL.
I think you might be the only content creator that knows what medium rare is supposed to look like.
Nothing beats a well-done round steak!
Huh?
Costco used to sell these.
Spinales Dorsi the best Meat made from Cow
I eat a lot of Ribeye steaks and I don't care for the cap part. I like the round part the best... Also the fat is the best part of a ribeye and it is a real pain that the store in town with the best beef cuts that fat out of the middle of the steak and then puts a string around it... I hate that. I don't use any butter...
My Pyrenees pooch would be pissed if I took the entire "Tail as we call it in PA" section like that! She gets her section and it includes some of that pure goodness!
Uit de Staten.......
Altijd goed. Jij evolueert...... DJW........
Leave it alone...ribeye steak is the ultimate steak 😋😋😋
I like ribeye steaks on the lean side I don't like the flavor of fat.
First comment! Great video again Pitmaxter X team ❤
Thansk 👍🤩👍
My Houston Nephew says that violating the integrity of the rib eye that way is forbidden by the Bible, the Quran, the Upanishads and Mad Magazine (only one of which he actually reads - guess which one). BUT, he is willing to try it to make sure you are in violation of the laws of god and man. Just in the interests of science. And food. Mmmmm……
lol.
Always called it the deckle
Hard choice, but I guess I need to try both first :) Can I come visit and you cook it for me? ;)
Solomonic wisdom there! Split the baby in half! 😂
Please don't allow yourself to become "fat" because you overindulge in the excessive butter, high fat content beef, etc. like the Mad Scientist BBQ here in the US. Check out his very recent UA-cam channel video on that.
May I suggest you consider more healthy eating (a la Mediterranean diet) recipes in some of your future videos.
While interesting, I personally can't afford the cost, time, variety of sauces/seasonings/rubs/etc. you often espouse.
I realize the UA-cam algorithms and UA-cam sponsorships are in a huge post-COVID transition; but relevance to us mere mortals who want to enjoy being pseudo Pitmasters is also important.
Eating the crown only is like only eating the white part of the bread
Prefer Sirloin way more.
The worst part of the ribeye, which is delicious, makes the best part, the spinalis, better.
I'm with Jim! - Rib Cap forever!
When I am reincarnated... ...I want to come back as your next dog... 🐶🐶 - Cheers!
Little bit of butter 🧈 😅
The spinalis is the best part, but I think I 'd vote for traditional ribeye. Similarly, I can only handle Wagyu in small quantities.
Spoken like a true connaisseur
what drives me crazy is that every country do their own cuts....so you can't just watch a vid and go for it...
Have you forgotten that you have cooked the spinalis before? Lol
Don't confuse the Spinalis with the rib cap which is higher
I came here for the dog chew acoustic's only
Your mic sounds diffrent last few vids..... old whas better
The spinalis has enough fat so you don't need to keep any chunks of fat
wait I wasn't supposed to eat that silver skin? meh oh well I'm a caveman I eat the entire thing
🍽️🍽️🍽️👍👍👍💯💯💯
*Pitmaster X ----> Stay Deliciously Mad*