Anybody know how to cook pork ribeye cap steaks?

Cook it however you would a pork chop. I’d grill it.

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Do you have a meat thermometer?

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I do.

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pork ribeye cap steaks

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Sounds like pork spinalis. If that's the case, where did she get them from and what was the cost per pound?

That's a pretty uncommon cut of pork to find in a retail shop. Should be tender and well marbled.

I would cook it a la poêle or butter braising. Pan sear on medium high heat until desired color is achieved, add loads of butter, a couple srpigs of thyme and a smashed garlic clove or two and constatnly spoon the melted butter over the pork. See image below.



Check doness by pressing on the meat. It should be a bit resistant but not too springy. You're looking for 135°F internally and allowig to rest 8-12 minutes before serving/ slicing.

Singe that fat too, get some crisp. But definitely 145 and done. I hot smoke the thick ones, at 350-400 in the cabinet part of my smoker. Gets some good sear, smoke, and even cooking.

I already started cooking before I saw your recipe, I will try it next time.

As one poster suggested, I just treated them like pork chops. I brined them, applied a rub, and grilled them. A really fantastic cut of meat.

The wife brought the ribcaps at the "Meat and Potatoes Company" in Twin Falls Idaho. Apparently (I have never been) a place that gets product direct from local ranchers. They were $8.99 a pound.

Anyway, thanks to all for the help.

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They were $8.99 a pound

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at that price, I'd wager a bet that it was Kurobuta or some other heritage breed of pork. Nice score!