The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. This is the same rare and delectable steak served by prestigious Michelin-starred restaurants in the U.S. The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calotte steak and in more scientific circles it is known as the spinalis dorsi. Regardless of its name, the Cap of Ribeye is a delicacy that really has to be tasted to be believed. The flavor is at once familiar, unique and like nothing you've ever eaten before.
We’re proud to offer this uncommon product, but please note it is only available in limited quantities. This is a natural product and the size will vary from cut to cut. We sort the Cap of Ribeyes into two sizes - small and large. This is the large Cap of Ribeye with an approximate weight of 20 ounces. We make every effort to ensure this is a minimum weight, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed 20 ounces.
Steak Temperature GuideHere are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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How To Cook Cap Of Ribeye Perfectly
Learn how to cook the rare and delicious Cap of Ribeye to maximize its rich flavor and tender texture. Read More
I would give it a 10 for sure, have never been disappointed in anything I've purchased
Posted 5/6/2016 by BBQ
Best beef I've ever had
The Cap of Ribeye was without question the most flavorful, tender, juicy steak I've ever eaten. Just some salt and pepper, then seared on my BGE over hot coals. Great crust, medium rare/rare inside. Sliced thin across the grain for a fantastic meal.
Posted 5/2/2016 by Tom C
A Real Treat
I had been eyeing the Cap of Ribeye for some time, but didn't pull the trigger until they offered these on special. The cap I received came in at 24 ounces.
I salted the steak two days in advance, then added coarsely ground black pepper and a little more kosher salt to the exterior shortly before grilling. I smoked it with a hint of pecan until it was 95 degrees internal temp and then hit it with high direct heat on the grill to finish.
I was very impressed with this steak. It has a lovely mouthfeel, and each bite has a full, rich-but-not-too-rich beefiness that is just a delight. It's a special occasion steak for sure, but if you're looking to impress this is definitely the right steak to do it!
Posted 4/25/2016 by Gary
Fantastic Cut of Beef
First time order for cap rib-eye. I was not disappointed. This steak is a lot better than the regular rib-eye. Definitely worth every dollar.
Posted 4/11/2016 by Cap of Rib-Eye
Amazing cut of meat.
Cooked on grill, high heat using mesquite chunks. We like a little crunch on the outside. Seasoned with just kosher salt and fresh ground pepper, while on the grill. If your a rib-eye lover and you always go for the melts-in-your-mouth outer ring, you have to try a cap of rib-eye. My wife said she wanted to cry it was so delicious!
Posted 2/22/2016 by Jim