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NY Strips and Rib Caps (Reverse Seared)
Posted on 8/20/16 at 10:30 pm
Posted on 8/20/16 at 10:30 pm
I decided to reverse seat some rib caps. I got some NY Strips, as well.
Start with kosher salt and fresh cracked pepper.
Cooked at 250 until 115 degrees.
Seared 're for a couple of minutes and served 're family style.
The rib cabs were tender as butter, but the strips had a little bit more flavor. Both outstanding. The co-star was the Non-GMO white corn I got. Amazing stuff...
Start with kosher salt and fresh cracked pepper.
Cooked at 250 until 115 degrees.
Seared 're for a couple of minutes and served 're family style.
The rib cabs were tender as butter, but the strips had a little bit more flavor. Both outstanding. The co-star was the Non-GMO white corn I got. Amazing stuff...
This post was edited on 8/20/16 at 10:38 pm
3
Posted on 8/20/16 at 10:36 pm to Jax-Tiger
I've been a loyal fan of the ribeye for decades with the cap being my favorite part of it. In the past couple of years I have been ordering and cooking NY strips. They just taste better.
Nice meal you have there.
Nice meal you have there.
Posted on 8/21/16 at 9:11 am to Jax-Tiger
Solid work OP. I too have recently made the switch from ribeye to strip. They just taste better. I have yet to try a ribeye cap steak. Might have to go hit Costco for dinner tonight.
Posted on 8/21/16 at 4:30 pm to Jax-Tiger
i love caps. that looks good, but would prefer mine to be medium rare
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