FOOD NEWS
Ribeye Caps Are The Underrated Cut Of Meat You Need To Start Grilling
By C.A. Pinkham
When cooked correctly, the ribeye cap is one of the cow's most tender pieces of meat. Ribeye is highly prized among steak aficionados for its juiciness and robust flavor.
This special cut is the spinalis dorsi muscle, also known as the ribeye cap steak or deckle steak. Unfortunately, it's small, and butchers must "ruin" the ribeye to cut it.
The leftover meat is still perfectly good, but it's much harder to sell what's left of the ribeye when that secondary cut isn't nearly as good as the prized cap.
Unlike something loaded with connective tissue like brisket, which needs to be cooked slowly, ribeye caps take well to fast, high heat that melts and renders the fat within.
Avoid overcooking this fatty and tender cut. The slightly chewy texture might not be for everyone, but there are always some bites that are unusually tender and flavorful.