Rib Cap "steaks"??

Epicurean Exploits - Food and Recipes
1

Last time I went to Costco I peeked at the prime beef area, wondering if I would see Wagyu (no).

But I picked up a tray of prime rib cap “steaks.” Pretty cheap per pound – and with all the Flannery talk I know it’s something people are interested in around here.

Tomorrow is my birthday – I thought I would cook up a few of these, but what do I do with 'em? Should I marinate them in BBQ sauce for 24 hours, or just scorch 'em up and open a good Bordeaux tomorrow? I don’t have a smoker, I suppose if necessary I could fire up the Weber kettle…

Grateful for any advice, I know there’s a lot of wisdom around here.

2

If it’s a rib cap, just salt them. They are so fatty they don’t need much else.

3

Invite us over, will be glad to help out.

4

Yeah, rib caps are pretty much ready to go. Grilling is best but pan roasting is fine too. I do like them cooked a little more than my usual rare though. Med to med-rare is good.

5

Frank - let us know how they turned out. I’ve seen them at Costco, but haven’t gotten any. I have a rib cap arriving today from Bryan, and will be making that for the first time.

Have a happy birthday.

6

I sprinkled with some Chicago seasoning and we stuck them into the hot broiler. They are good, I suppose I am reminded a little of hanger steaks. Parts are pretty chewy but the flavor is good and beefy. Mostly quite tender. I opened a 2000 du Tertre and that Margaux bouquet is spilling out of the glass and making the beef taste even better. Sides include Brussels sprouts cut and scorched with thick cut applewood smoked bacon.

7

Nothing like Byran’s, then. His is so tender you can cut it with a fork.