I was shopping around Costco and saw these. I can’t remember if I’ve seen them before, but I wanted to give it a try. I’m curious how you’d cook them… sous vide and sear? Sear and then oven-finish? Straight grill to perfection?
Also, what are we feeling in terms of seasoning? Compote butter? Chimichurri? S&P only?
by justintate_
41 Comments
S&P- I have thought about cutting the string and cooking like a ribeye; hot and fast. Typically we have poked them just a tad lower than a ribeye and a little lower.
I typically t-Rex ribeyes on the BGE ( 2 min / 2 min / rest for 10 min).
Reverse sear or sous vide. Tried cooking these straight up on the skillet but the cook wasn’t as good
First boil them, then mash them and stick them in stew
Cast iron sear. Add 2-3 tablespoons of butter or olive oil while pan is hot over medium-high heat for 2-3min each side with your preferred dry seasonings. Remove from heat leave in skillet for another 2-3min cover with foil and let rest a minimum of 10min. You will never use a grill again. 2-3.. 2-3.. 2-3. 10. Has never failed.
I posted in here exactly how I cooked them. Try it out
Charcoal Bbq
$28 a pound for ribeye caps? Wow. They’re delicious but that’s crazy prices imo
With a lot of care.
Those look amazing!
Whatever you do, definitely wrap in butchers twine
Alone, so that you don’t have to share
You scored gold
My Costco refuses to sell these anymore. They are completely worth the price.
Sloppy
Thas bin Skanked £15 max
Honestly I go medium on the cap.
Also…:: F U!!!
My 2 cents: I’ve seared and finished these in the oven as well as unwrapping them and grilling them hot and fast. Both turned out great. I just season with salt and pepper but a chimichurri would probably be good as well. I’d lean against a butter finish since they’re already very rich, but that’s just a preference.
I’m sold on reverse sear medium rare to medium. But you gotta nail the sear!
Ribeye caps. My favorite cut. I’d leave them rolled like this and cook them just like filets.
Costco ribeye caps are the finest steaks I’ve ever cooked. Cook with string left on. Reverse sear, or directly over hot coals. Pull them at 125F max.
The Caps are the best! What Costco is this??
Very carefully
Honestly I’d undo the twine after getting a good sear on the edges then finish up with searing the rest….
For dinner.
Are these 3x better than ribeyes?
yes
All deckle all day baby!!!
Dust with Pink Himalayan salt on both sides and leave in the fridge overnight, cook on the grill hot (550) ~ 3 min a side, lid closed
I give a light sprinkle of onion powder to both sides when I flip, and place a small pat of butter on top, serve after ~ 7 min rest
Quickly with fire. Am I close?
My fav part of beef….
Eat them raw
Dry brine 1 day, pop in 225 oven till 110, hit it with S&P sear in ripping hot pan or grill for ~60 seconds each side. I like ribeye cooked to medium so that some of the fat renders for best flavor
Can I have one
I’m from the south and don’t understand all them fancy sayings and what not. I’m sure someone has better advice. I just know butter equals not on a diet and olive oil says I’m trying. Both are equally delicious.
I LOOOOOOVE ribeye cap. Might be my favorite cup
Boil in milk. Serve with a side of jelly beans
Hot and fast
$63!!!! Dang 😞
I reverse sear these regularly. Himalayan salt, sit on the counter for about an hour then about 40 minutes at 250 in the oven and then into a screaming hot pan with avocado oil for about a minute per side.
sous vide and then finish with a torch.
Cover em s&p, let em sit for a minute. Throw em in the oven low as hell for like an hour, then slap em on a hot AF cast iron with smoking olive oil. Quick and violent sear.