picked up these steaks at Costco. The edge (best part) of the ribeye, wrapped around and tied with butchers twine. Awesome steak. It was labeled ribeye, but is there a more specific name for this?
Transglutaminase?
Ribcap
Spinalis dorsi is the technical term. Chris is correct, it’s commonly called Ribeye Cap or Rib cap. Costco has been carrying these lately, sliced across and tied in a circle. Other places take the cap off the whole length of the loin, and tie it, resulting in something weighing a few LBs that is kind of shaped like a pork tenderloin. It can also be cooked as a long flat piece (picture something flank steak-like), although I have not cooked it in this manner. Due to the fat content, many find this cut to be best cooked med-rare to med.
Correctly identified as the rib cap. Another name thrown around is the deckle.
We’ve Enjoyed the other part of this cut which is the eye of the ribeye. When it is really prime it has a great beefy flavor and a texture between a strip and a filet. Nice thing is it is all edible as the big chunks of fat normally found in a ribeye are gone. Also cooking is easier as a noted above the deckle needs one temp and time and the eye another. I like to cook the eye with a sear then hold at a lower temp to relax the muscle fibers in the eye.
FWIW…
I bought some Prime Rib Cap strips, from our Costco.
Mine was way to chewy, I have had Brian’s. no comparisions.
I’m going to braise what I have left… in my Sunday gravy
The one Costco rib cap I’ve cooked so far was excellent, and was comparable in texture to a recent Flannery rib cap.
I love deckle. I need to check out our local Costcos.
Cooked those last night, turned out great! Definitely agree to go medium with them.
You have to get them to medium or the fat just doesn’t melt and leaves chewy bits with an iffy texture.
I wish cows were made out of nothing but this muscle.
The world also needs hanger, brisket and short ribs.
First time I have heard of this muscle called the deckle, but apparently is not an uncommon usage. When I was growing up, the deckle was the fatty flap attached to the brisket that pastrami was made of. Very different cuts
It would be odd smoking something this expensive per pound but it would probably taste awesome.
David,
That is deckle too. You have the deckle of the rib eye steak above, the deckle of the brisket etc. Basically the meat and fat flecked portion of a larger cut.
Saw these on the blue prime package trays at my local costco today! I asked the butcher and he said he’s been getting them for about 2 months and they’re very popular. Can’t wait to try - weather should cooperate soon so I can start grilling again.