Nothing but goodness, it will crisp up alittle and juicy as hell. Eat it like Fred Flintstone right off the bone. No napkin dude, use your sleeve.
onevanillagorilla
Its part if the chuck. Ribeye and chuck touch on the cow. At the store they break it before that spot. Might call it chuck eye steak. Or large end Ribeye.
Imaginary-Mode3419
Ribeye cap, (spinalis dorsi) the best part.
Diligent-Tea1693
Come on boys, bring out your fangs! You got more flavor in that meat than rest of steak. Cook it right on grill and knaw at it. Juice down the chin, PLEASE!!! I’d take that bone with end cap all day.
ChainOut
That’s the piece you share with your dog before you take everything else in the house after grilling
Babyfart_McGeezacks
Literally not a single correct answer in these comments. That is NOT the spinalis/cap attached to the outter portion of the lower ribeye. That is what’s called “lifter meat” that is almost always removed and separated when breaking down the subprimal. You see it more in photos of beef in other countries like Europe more commonly for some reason but it’s pretty rare to see here in the the US.
It’s generally thrown in with meat scraps for ground beef. It’s kinda tough and grissely
AutoYaks
It’s for the man of the house
TPWPNY16
It’s called the *deckle* (sp?)
thaiborg
Random question related to ribeye – why does that one part (the ‘filet’?) stay red after cooking it but the middle might even be well done inside?
The reason I ask is because I like mine mid-rare but my mother in law wants shoe leather so I cook hers waaaay longer than needed. Sometimes it still is red and of course she can’t have that.
GrillinFool
Heaven. It’s heaven.
EntropyTheEternal
Tasty
frankybling
we call it the wedge and if you do it right it’s ok but it’s not my favorite part
18 Comments
[https://www.researchgate.net/figure/Schematic-of-ribeye-chuck-eye-roll-RCR-location-and-consecutive-steaks-from-each-rib_fig3_11528233](https://www.researchgate.net/figure/Schematic-of-ribeye-chuck-eye-roll-RCR-location-and-consecutive-steaks-from-each-rib_fig3_11528233)
Delicious
Bonus meat.
Nothing but goodness, it will crisp up alittle and juicy as hell. Eat it like Fred Flintstone right off the bone. No napkin dude, use your sleeve.
Its part if the chuck. Ribeye and chuck touch on the cow. At the store they break it before that spot. Might call it chuck eye steak. Or large end Ribeye.
Ribeye cap, (spinalis dorsi) the best part.
Come on boys, bring out your fangs! You got more flavor in that meat than rest of steak. Cook it right on grill and knaw at it. Juice down the chin, PLEASE!!! I’d take that bone with end cap all day.
That’s the piece you share with your dog before you take everything else in the house after grilling
Literally not a single correct answer in these comments. That is NOT the spinalis/cap attached to the outter portion of the lower ribeye. That is what’s called “lifter meat” that is almost always removed and separated when breaking down the subprimal. You see it more in photos of beef in other countries like Europe more commonly for some reason but it’s pretty rare to see here in the the US.
It’s generally thrown in with meat scraps for ground beef. It’s kinda tough and grissely
It’s for the man of the house
It’s called the *deckle* (sp?)
Random question related to ribeye – why does that one part (the ‘filet’?) stay red after cooking it but the middle might even be well done inside?
The reason I ask is because I like mine mid-rare but my mother in law wants shoe leather so I cook hers waaaay longer than needed. Sometimes it still is red and of course she can’t have that.
Heaven. It’s heaven.
Tasty
we call it the wedge and if you do it right it’s ok but it’s not my favorite part
Made my mouth wet
Flavor country
https://preview.redd.it/15zv91duuuse1.jpeg?width=224&format=pjpg&auto=webp&s=486ca4e3ea409b23d6a7d50719d7024857ec7424