raw rolled cap of ribeye in cast iron skillet

Wagyu Rolled Cap of Ribeye Steak

AMERICAN WAGYU

The SRF Gold® Wagyu rolled cap of ribeye is our most prized cut in an elegant configuration. SRF ribeye caps are hand-cut to a uniform size, rolled and secured with butcher’s twine.

Select Grade: SRF Gold®

SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Select Size: 2 x 4 oz.

Most Popular 2 x 4 oz. $79 6 oz. $72 8 oz. $79 10 oz. $89

Sustainably Raised

Family-Owned & Operated

Cut by Master Butchers

The rolled cap of ribeye is a handmade circular shape that's extremely versatile. This unique product allows you to serve the coveted SRF Gold® cap of ribeye as an individual portion or as an amazingly delicious starter course. The rolled cap of ribeye grills up beautifully and is extraordinary basted with butter and herbs in a cast iron skillet. No matter how it’s prepared, you’re in for a rich and appealing culinary experience.

The SRF Wagyu cap of ribeye has an incredible depth of flavor with a luscious tender texture. The cap of ribeye is also known as the deckle, ribeye cap, deckle steak, calotte or spinalis. Regardless of its name, this is the same delicacy served by Michelin-starred chefs around the world.

Available in 4 sizes. 2 x 4 oz. option has two steaks per package. The 6, 8, and 10 oz. portions have one steak per package.

The cap of ribeye is a rich, relatively thin cut and works best when seared on a hot grill or skillet and cooked to medium rare (120°F to 130°F).

The rolled cap of ribeye can be grilled or prepared in the kitchen. Here's an easy method using a skillet and oven.

Heat the oven to 300˚F. Line a baking sheet with parchment paper and top with a cooling rack. Dry steaks with a paper towel and season generously with salt.

Heat a heavy pan over medium-high heat. Once hot, add a generous coating of the garlic oil and heat until it begins to smoke. Add the steaks to the pan, increase the heat to high and brown for about 2 minutes on each side. Turn the steaks on their sides and using a pair of tongs, roll them to brown, about 1 minute.

Move the steaks to the rack and place in the oven until the internal temperature is about 125°F. Remove from the oven and serve. Great with compound butter.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

The rolled cap of ribeye is a handmade circular shape that's extremely versatile. This unique product allows you to serve the coveted SRF Gold® cap of ribeye as an individual portion or as an amazingly delicious starter course. The rolled cap of ribeye grills up beautifully and is extraordinary basted with butter and herbs in a cast iron skillet. No matter how it’s prepared, you’re in for a rich and appealing culinary experience.

The SRF Wagyu cap of ribeye has an incredible depth of flavor with a luscious tender texture. The cap of ribeye is also known as the deckle, ribeye cap, deckle steak, calotte or spinalis. Regardless of its name, this is the same delicacy served by Michelin-starred chefs around the world.

Available in 4 sizes. 2 x 4 oz. option has two steaks per package. The 6, 8, and 10 oz. portions have one steak per package.

Cooking Tips

The cap of ribeye is a rich, relatively thin cut and works best when seared on a hot grill or skillet and cooked to medium rare (120°F to 130°F).

The rolled cap of ribeye can be grilled or prepared in the kitchen. Here's an easy method using a skillet and oven.

Heat the oven to 300˚F. Line a baking sheet with parchment paper and top with a cooling rack. Dry steaks with a paper towel and season generously with salt.

Heat a heavy pan over medium-high heat. Once hot, add a generous coating of the garlic oil and heat until it begins to smoke. Add the steaks to the pan, increase the heat to high and brown for about 2 minutes on each side. Turn the steaks on their sides and using a pair of tongs, roll them to brown, about 1 minute.

Move the steaks to the rack and place in the oven until the internal temperature is about 125°F. Remove from the oven and serve. Great with compound butter.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks.

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.

Customer Reviews

Overall rating: 4.707071 / 5 from 297 reviews.

AI Generated Review Summary

The Wagyu Rolled Cap of Ribeye Steak offers a rich and appealing culinary experience with an incredible depth of flavor and luscious tender texture. Customers rave about the exceptional marbling, perfect size, and amazing flavor, making it a highly sought-after delicacy. The timely delivery and high quality further enhance the overall satisfaction with this premium product.

Summary topics

Flavor (29%): Many customers stated that the flavor of the product is amazing, with some describing it as perfect, amazing, and awesome.
Tenderness (5%): Customers appreciated the tenderness and flavor of this product, with many describing it as outstanding.
Size (6%): Customers expressed satisfaction with the perfect size of the product, which was mentioned multiple times in the reviews.
Marbling (7%): It was noted by customers that the marbling of the product was exceptional and provided great flavor.

Review topics: ["size","flavor","quality","order","value","shipping","texture","service","treat","skin","bite","steak","results","meat","cap","ribeye","marbling","cut","tender","beef","ordering","srf","filet","meal","other products","experience","eye","knife","version","dinner"].

Review highlights

"Loved the beef jerky great flavor and tender!" — Brenda T.
"The rib-eye cap was outstanding flavor and tender" — Jan S.
"Perfect size for when you want a great steak but are not that hungry." — Ron M.

Reviews

Served it to well traveled

"Served it to well traveled company and they said it was the best steak they’ve ever had in their lives. And I agree!!! A game changer. 👍"

— Cory F. (5/5)

Normally we get great steaks

"Normally we get great steaks from you guys but these rolled ribeyes were really bad. In fact no body would eat them!"

— Michael B. (1/5)

Perfect flavor and marbling.

"Perfect flavor and marbling."

— sam r. (5/5)

The Wagyu rolled cap of

"The Wagyu rolled cap of ribeye steak were delicious! Everything we tried was amazing and their customer service was excellent!"

— Jay Y. (5/5)

Great steak. Sous vide them

"Great steak. Sous vide them a with a custom spice blend. Then seared them. Fantastic."

— William Z. (5/5)

My wife said “this is

"My wife said “this is the most tender and best tasting steak I have ever tasted!”"

— Richard J. (5/5)

Steak was great but the

"Steak was great but the vacuum sealed bag was not properly sealed"

— Ian R. (4/5)

Only thing that beats this

"Only thing that beats this is A5"

— Aaron B. (5/5)

Best cut

"Best cut"

— Francine p. (5/5)

Never had a better steak!

"Never had a better steak!"

— John H. (5/5)