Picked up some ribeye cap steaks at the store yesterday. What is the best way to cook them? I was thinking of curling them up and wrapping a strip of bacon around the outside but I dont want to overcook them.

This post was edited on 4/4/20 at 3:38 pm

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Posted by Gaston

Dirty Coast

Member since Aug 2008

41694 posts

Posted on 4/4/20 at 3:38 pm to jmh5724

Sear it flat, chimichurri.

ribeye-cap-with-chimichurri-sauce/

This post was edited on 4/4/20 at 4:50 pm

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Posted by Jax-Tiger

Vero Beach, FL

Member since Jan 2005

28208 posts

Posted on 4/4/20 at 4:30 pm to Gaston

Reverse Sear.

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Posted by dpd901

South Louisiana

Member since Apr 2011

7911 posts

Posted on 4/4/20 at 4:47 pm to jmh5724

I would definitely flatten them out. Rolled up, you’ve got a lot of potential for ecoli (surface bacteria) contamination unless you cook it well done. If you flatten it out, you can go rare/mid rare with no problem.

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Posted by McCaigBro69

TigerDroppings Premium Member

Member since Oct 2014

45349 posts

Posted on 4/4/20 at 5:05 pm to jmh5724

Souls vide for 43 hours at 130 degrees

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Posted by wickowick

Head of Island

Member since Dec 2006

46419 posts

Posted on 4/4/20 at 5:07 pm to dpd901

I bust them up also

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Posted by MEANGREEN65

Funkytown, TX

Member since Oct 2014

777 posts

Posted on 4/4/20 at 8:24 pm to jmh5724

I feel like last time I cooked that it took about an hour? Sear on the grill and then turn it down to about 250 for like 30-45 minutes. Get it to 125-130 and enjoy.

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Posted by Carson123987

Middle Court at the Rec

Member since Jul 2011

68234 posts

Posted on 4/4/20 at 9:27 pm to jmh5724

We did the cap steaks from Costco last weekend. Sous vide 128deg for 3 hours with sear on BGE. We cooked them whole (they’re thick, imagine it would be tough to get a consistent cook without SV)

Best steak I’ve ever had and it’s not even close. You are in for a treat, I don’t think I can ever go back to traditional steaks.

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