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
Cap of Ribeye
excellent; will buy again; thanks for the product!!!
Posted 5/7/2019 by Bob
SUPERB FLAVOR AND TEXTURE
The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep "beefy" flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.
Posted 4/6/2019 by Ray
SRF Team : Thank you so much for taking the time to share this, Ray! It sounds like you have the Cap of Ribeye down to a T!
Too large to cook or separate
We received our cap of ribeye frozen in a 3 1/2 pound slab that was folded up. Needed to allow it to thaw for awhile, then cut it into pieces, then had to free most of it again, as we didn't want to cook that much. Snake River should send in a flat slab that can be cut, or in separate pieces of about a half pound. Also better to cook and slice like a flank steak than cook like a filet, new york or ribeye.
Posted 3/19/2019 by Gary
Not what I expected
The rib eye cap is a wonderful yet expensive cut of beef. Snake River Farms should ship these in smaller frozen quantities rather than 1 large piece so that the customer can sparingly use these on more than one occasion.
Posted 12/18/2018 by Howard
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 Troy