The Cap of Ribeye is the most prized Snake River Farms American Kobe 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 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. Our target range for each cap is is 20 to 28 ounces. Each Cap of Ribeye serves approximately 4 people.
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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
the eye of the cap is perhaps the finest meat produced in the usa.. bravo to snake river and double r ranch...you have created something truly new in my culinary world...am a private chef and am graced with the budget to purchase this roast..the reaction of the discerning dinner guests to serving this meat is worth the price...no one can believe how utterly tender this meat is,it actually feels like butter in your mouth and of course then there's the flavor...it is not always available but is so worth the culinary experience and price...very simple to make...have always followed the ranch's directions...grill it for 8 minutes on each side and you are done....treat yourselves...enjoy
Posted 10/26/2014 by the best
Talk about a taste explosion.
I'll be the first to admit that I like sharing my cooking with people who appreciate eating and then tell me I'm the greatest. And while I don't compete professionally with my cooking, I kind of have a thing for being the most awesome cook in my neighborhood and circle of friends...and I want to keep it that way. That's why once or twice a year I splurge on one of these babies. There's nothing like it.
Think about the best part of the ribeye steak. It's that outer edge, right? The part that melts in your mouth and leaves your taste buds singing. Reader, I'm hear to tell you the cap of ribeye cut is ALL OUTER EDGE. Granted, the USDA choice or prime ribeye cap is certainly a beauty to behold. But then. There is. The American Kobe Cap of Ribeye.
This piece of meat takes everything and the world upward about twenty notches with its extra marbling, over-the-top rich flavor, and savory, buttery chew. It sings. Sometimes I come to the Snake River Farms website just to gaze at it and dream about how ridiculously simple it is to cook--salt and pepper, then pan sear and finish in the oven to a gorgeous medium rare. There's no need to get fancy with the seasoning--its natural rich flavor does that for you. And people may fight me on this, but I say skip the pan sauce this time. It doesn't need it, and you don't want to mask the succulence. Do I feel guilty getting the credit for the amazing flavor of this steak? Maybe a little. Worth it? You'd better believe it.
Share it with a few select friends, or save it all for yourself. Serves 4 adults with very little left over (read: none), so choose your guests wisely on this one.
Posted 10/25/2014 by Wheezy