The Best Part of the Ribeye - Smoked and Reverse Seared Ribeye Caps on a Big Green Egg
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- čas přidán 6. 03. 2020
- How do you cook the most tender, juicy, delicious steak? Leah and Al show you how with these amazing wagyu ribeye cap steaks from Snake River Farms #thecowwasvegan
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SRF American Wagyu Ribeye Cap Reverse Seared on Big Green Egg
If you love ribeye steaks, you know that the ribeye has two muscles - the eye of the ribeye (longissimus dorsi) and the cap (spinalis dorsi) muscle. The cap, which runs around the outside edge farthest from the bone, is the most well-marbled, tastiest, tenderest and most delicious muscle on a cow.
In this episode, we smoke and reverse sear two American Wagyu Gold ribeye cap steaks from Snake River Farms on a Big Green Egg. These are frankly the best steaks either of us has ever tasted. What's more, we do the sear in a cast-iron skillet in the kitchen instead of on the grill - a technique we haven't taught you yet - and the results are spectacular so watch to the end to get that technique down. If you haven't learned to reverse sear steak, this is your chance!
You can see the full directions and a more detailed discussion at www.eatmorevegans.com
If you have any questions please leave a comment below and we will reply to every comment - we promise!
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Food:
Snake River Farms (bitly.4emv.com/Snake_River_Farms) sells whole Ribeye Caps and occasionally has them available as rolled steaks. It's ok if you can't find the steaks - just buy a whole Ribeye Cap, cut it in half the long way and roll it up with cooking twine to make two steaks. It costs the same as buying the two steaks.
Here are the links:
SRF Wagyu Gold Cap of Ribeye: bitly.4emv.com/SRF_GoldCap
SRF Wagyu Black Cap of Ribeye: bitly.4emv.com/SRF_BlackCap
SRF List of Available Ribeye Cap Steaks: bitly.4emv.com/SRF_RolledCapS...
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New sub. Excellent content, quality beef, and I'm literally cooking a Costco Prime ribeye cap steak and prawns smoked in garlic butter, southern blend of spices, and asparagus in garlic butter smoked. I've been cooking ribeye caps for years now and it is THE hidden gem of the beef world.
Thanks Idaho and welcome to the family! You’re right - I can’t believe more people don’t know about the cap steak! I’m getting ready to film another cap steak video with the cap I butchered from a whole prime rib (czcams.com/video/T6CP1-ALy5E/video.html) - it looked so good I’m going to put it up against a Wagyu rib cap - watch for that in a few weeks! -Al
Just found cap steaks today at Costco and then this channel. Love this channel and your young chef assistant!
You found cap steaks at Costco? I want to shop at your Costco - where do you live? And thanks for the kind words Sandy!
@@BehindTheFoodTV Lynnwood Washington. I didn’t even know they existed before, but our Costco has some prime grade beef in it and these caps steaks were prime grade so I picked em up.
subscribed!
That looks delicious!
Thanks Shabonni! It's too big to fit into one of those tiny houses you make!
I am considering replacing my green egg with a Yoder 640S. Do you think I would miss the egg for grilling?
Awesome video! I love how clear and concise you are with your directions. My only question is how long did you sear the steaks for? Just a min with some change on each side? Thank you.
Anthony is that you? This seat took about 90 seconds per side. But it’s not as much about time as many people think. Searing is about developing that Maillard reaction - so when you’ve good that deep brown (not black) crust it’s ready! Thanks for watching! -Al
@@BehindTheFoodTV Haha thanks! And no, Anthony Kiedis doesn't eat meat lol.
I'll just eat his if that's ok :-)
I like your content and found this very useful.
I would find it MORE useful if you added a summarization of each step at the end of it (in text on the screen), -and- add the 3 steps at the end of the video. Something vaguely like 1 - prep (dry brine, baste, etc), 2 - heat to -15deg from serving temp, 3 - sear for 1 min per side on a 500deg cast iron.
Thanks for helping me prep for a better cap steak cook!
That's good feedback, Paul. Thanks for watching!
yum!!
That is a correct analysis! Sorry for the late reply - somehow you went into the "held for review" bucket. I just marked you as auto-approve. Have a good Shabbas - when you're back online you're not going to believe the video waiting for you!
can you crank up the Billows/signals to sear on smoker??
@@AndreaShink absolutely - but you not if you want to get it super hot. The Signals probes are only safe up to 700°F - so if you're doing a 400° sear you're great - but if you want a charred steak at 800°+ you'll melt the probe's internals and damage it permanently. If I remember correctly you told me you have a PBC - you can sear on there just by opening up the vents all the way and letting the air flow through. If you want to get maximum temp at maximum speed, leave the Billows attached and put the pit temp probe on the ground next to the PBC - that will make the fan run at high speed fanning the flame in the extreme. Just make sure you (or Sam) uses really good BBQ gloves if you do that because it's going to get super hot!
Great content. Question what kind of roll bag is that you are using for your knifes?
Hi Robert - sorry for the delayed reply, for some reason CZcams blocked this comment as potential spam! Here's the knife roll I use. I had to find one long enough to handle the big brisket slicer and this one does (for less than $30!). amzn.to/3tZ2mot
So hot he sets off alarms! Looks absolutely amazing!
Hotttttt!