The ribeye cap steak, known by many as the tastiest steak, is a special cut that deserves more love. It’s rare, expensive, and hard to find, but it’s packed with everything that makes ribeye amazing – rich flavor and incredible tenderness. In this article, I’ll explain what exactly a ribeye cap steak is and what makes it so special.
What is Ribeye Cap Steak?
Ribeye cap steak is the spinalis dorsi muscle, the tender, flavorful top part of the ribeye. It’s considered the best muscle on a cow due to its rich marbling and texture. Ribeye cap steak is a rare and relatively expensive cut but worth the price. The tenderness is similar to a filet mignon, but the flavor is exactly what you’d expect from the curved top part of a ribeye (because it’s the same muscle). If you love that part of a ribeye, you’ll love ribeye cap steak even more.
It’s not an easy cut to find because butchers have to break down an entire ribeye roll to separate the cap. Sometimes, you’ll spot it at a supermarket, or you can ask your local butcher to special-order it. You can also buy a whole ribeye roll, trim off the cap, and cut the rest into ribeye steaks without the cap muscle, often called ribeye filets.
In the photo below, you can see the different muscles that make up a ribeye steak. The ribeye cap (spinalis dorsi) is the muscle that runs along the top and curves around the steak.
What Are the Other Names for Ribeye Cap Steak?
Here are the most popular other names for the ribeye cap steak in the United States:
- Ribeye Cap,
- Spinalis Dorsi,
- Ribeye Cap Roll,
- Crown Steak,
- Butcher’s Butter.
Where Does a Ribeye Cap Steak Come From on a Cow?
The ribeye cap steak comes from the rib primal on a cow. Butchers remove the cap from the ribeye roll. As a whole muscle, the ribeye cap measures about 6-7 inches long, 7-8 inches wide, and 1 inch thick. They then cut the cap into flat steaks or thin strips, sometimes rolling them into round-shaped steaks known as rolled ribeye cap steaks.
What Does Ribeye Cap Steak Taste Like?
Ribeye cap steak has a rich, beefy flavor with a touch of sweetness because of its high marbling. It’s even more flavorful than a regular ribeye. Most people agree it’s the tastiest cut of steak, especially when it’s just seasoned with salt and pepper and quickly seared over high heat. Medium to medium-rare is the sweet spot for doneness; any less, and the fat doesn’t render properly, but cook it too much, and you lose that juicy, tender perfection.
What Are the Best Methods for Cooking Ribeye Cap Steak?
Here are the best cooking methods for ribeye cap steak:
- Pan-Searing Only: Pan-searing is a fast and easy way to cook ribeye cap steak. It’s perfect for getting a nice, caramelized crust on a rolled ribeye cap steak. If you’re cooking it flat and unrolled, pan-searing still works well, but getting a good crust can be harder because it’s thinner.
- Grilling: Grilling is a great way to cook ribeye cap steak because the high, direct heat gives it a nice char on the outside while keeping the inside juicy. It’s especially good for flat ribeye cap steak since it’s thinner than the rolled version and more likely to overcook.
- Sous Vide and Sear: If you want more control over doneness, cook the steak sous-vide first and then give it a quick sear. This method works especially well for thick rolled ribeye cap steaks.
- Pan-searing and Oven-Finishing: You get the best of both worlds— a nice, crispy crust from the sear and evenly cooked inside from the oven. The only downside? It takes longer and works better for thicker cuts, like rolled ribeye cap, than the thinner, flat version.
- Reverse searing: Reverse searing means cooking the ribeye cap steak slowly at a low temperature first to ensure it cooks evenly, then giving it a quick sear to get that crispy crust. It’s not a high-heat method from the start, but it gives you more control and a great finish. This technique works well for both the rolled and flat versions of the ribeye cap.
