Double R Ranch

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 Guide

Here 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.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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.

Cap of Ribeye

$89.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 2+ $79.00 each 12%
  • Grade: USDA Choice or higher
  • Weight: approx. 18 oz.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

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 Guide

Here 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.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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

Review(s)

  • Ribeye Cap

    This was my first order and it was absolutely great! This is a very flavorful cut of meat. If you love steak, you have to try this.
    I reverse seared mine by smoking it with pecan wood. It was great! I will definitely be ordering this cut again.

    Posted 10/21/2018 by

  • Ribeye cap

    Once again I’ve ordered a few things including a glod brisket. Everyone loved it loved the ribeye cab steaks.but was supposed to recieve 2 free packs of wagyu hotdogs with my last order and did not recieve them
    .emailed several times quality of the products are excellent customer service is horrible.

    Posted 8/14/2018 by

    SRF Team : Hi Frank,
    Thank you for reaching out to us! We are very happy to hear that you have enjoyed the products, but we definitely are not happy to hear about the missing 2 free packs of Wagyu Hot Dogs. Be sure to check you inbox as we are sending an email to resolve this issue.

  • Quite an experience.

    On my first order with SRF this was one of my choices. I cooked sous vide and reverse seared. Served with a compound butter. I have always savored the ribeye cap but this was very special. The taste, texture and tenderness is beyond compare. This is superior to any beef I have had and I'm an old guy.

    Posted 6/3/2018 by

  • Best piece of meat

    The cap of ribeye has the tast of a ribeye but is tender like a filet. The meat just melts in your mouth. Highly recommend.

    Posted 12/7/2017 by

  • the best of the best

    every time I renew this cut I say the same thing...this is the most wonderful and flavorful cut of meat sold in this country and you are the ones selling it...we all love you guys dearly and you have made so many dinner parties at our home spectacular...the cut of meat that's more like butter than anything else...keep up the great work

    Posted 12/1/2017 by

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