Prime ribeye cap steak at 137 for 1 hr 45 min. 15 min in the freezer on a wire rack. 1 min sear on each side on a ripping cast iron using my gas grill’s side burner with a bit of beef tallow.
Really happy with the sear and wall to wall medium rare
by bobyan213
7 Comments
Awesome!
137 GANG
I really want to try this cut, but I’m worried not enough of the fat will render out. Was it a success?
The very best part of the cow right there. I’m jealous.
The best cut
IMO, those steaks are better unwrapped then having the silver skin removed. No idea why they keep it on but it really impacts eating it when theres a swirl of adamantium running through it. Each one is probably 2 caps. Unwrap, remove skin, cook an sear. Much better to eat as weird worm shaped thingies on the plate.
Costco prime ribeye caps are fucking incredible.