Ribeye cap steak is the spinalis dorsi muscle, the curved outer section that runs along the top of a ribeye. Many steak lovers consider it the tastiest muscle on the cow because it combines generous marbling, rich beefy flavor, and exceptional tenderness. Its tenderness is similar to filet mignon, but its flavor is unmistakably ribeye.
Ribeye cap steak is rare, expensive, and difficult to find because a butcher must break down an entire ribeye roll to separate the cap. You may occasionally find it at a supermarket, but you are more likely to get it by special-ordering it from a local butcher. Another option is to buy a whole ribeye roll, remove the cap, and cut the remaining eye into ribeye filets.
The photo below shows 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 eye of the ribeye.
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 (15-18 cm) long, 7-8 inches (18-20 cm) wide, and 1 inch (2.5 cm) 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, intensely beefy flavor with a subtle sweetness from its generous marbling. It is even more flavorful than a regular ribeye and is widely considered one of the tastiest cuts of steak. Simple seasoning with salt and pepper is usually enough, followed by a quick sear over high heat. Medium-rare to medium is the ideal range: cooked too rare, the fat may not render properly; cooked too far, the steak begins to lose its juiciness and tenderness.
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.
