This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA
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
Was even better than we thought it would be! Probably one of the best cuts of meat I have ever eaten. Used the leftover to put in Pho!! So good OMG!
Posted 2/27/2020 by Meand3others
Ribeye Cap - First order
Just thought I would let the future customers know what a great experience I had with my first, but definitely not my last, order. Travel distance was three or four states. Meat arrived well packaged and completely frozen! Can’t wait to cook this beautiful cut!!!
Posted 1/30/2020 by Dan
SRF Team : Welcome to the SRF family, Dan! Thank you for giving us a try and enjoy!
This is one of the most unusual cuts of meat we have ever had the pleasure to eat. It’s so tender due to its significant marbeling but surprisingly light and flavorful too. We thin sliced it and put it in a Vietnamese salad. So delish.
Posted 10/16/2019 by Joan
Great piece of meat!
Very tender, very delicious!!!
Posted 10/10/2019 by Justin
Best Cut Around
I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4" strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.
Posted 7/9/2019 by Smokemaster_D
SRF Team : Hello,
Thank you for taking the time to share your experience with Snake River Farms. We are happy to hear we were able to deliver the most tender and flavorful steak your have ever had!