Do I cook the Ribeye cap the same as a Ribeye?

Hot and fast. May even flare up over an open flame.

I did sous vide to 135 then seared. It was perfect

Topped it with blue cheese butter and let the flames do their magic. After cooking it looked incredible. Let it rest for 5 minutes and sliced into the heaven.

Excellent taste but the ribeye cap that was rolled into itself was not good. Had some fat that was very tough and difficult to cut through. I had to do something.

I unrolled the Ribeye cap into two strips and went back to the grill. Seared the uncooked fatty side with 700+ degree heat for 2 minutes and dolluped another large spoonful of blue cheese butter. The flames engorged the Ribeye caps for about 20 seconds and I removed them. Went back to the kitchen and resumed my meal....

Ended up being absolute perfection. Very tasty cut of meat but I will not leave it rolled onto itself next time.

I’ve never heard of this before but now I’m dying to try one. Where do you get this cut of meat?

Costco

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I’ve never heard of this before but now I’m dying to try one. Where do you get this cut of meat?

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Costco has them from time to time. That's probably your best bet. I've also seen places online you can get them shipped, but it can be pricey.

It can be hard to find because butchers have to figure out what to do with the rest of the ribeye once they've cut the cap off the whole thing. There's not a huge demand for ribeyes missing the cap. If you don't mind ribeyes without the cap, one approach would be to buy the whole subprimal from a butcher and ask him to cut the cap off the subprimal and then slice the rest of it into petite ribeyes or a roast for you.

Keep an eye out for the word "spinalis" if you really are trying to find it, though. It won't necessarily be called "ribeye cap".

I bought the caps on mother’s day and put them on the grill. Put some salt, pepper, and butter on it and cooked to about med rare. It tasted outstanding. I’ve been wanting to do it again, but haven’t had the chance.

Got these last week from Sam's. They were ~1 1/2" thick and like 9 bucks a pound I think. Reverse seared to 125 internal then onto the charcoal pit to finish. Basted with a simple garlic butter.

What about blue rare? I get paid in cash?