This area around the edge of the ribeye has incredible intramuscular fat that makes it one of the most flavorful pieces of beef. If you can find a ribeye cap sold as a steak by itself, do yourself a favor and forget price and just get it. I've been lucky enough to have a few ribeye cap steaks in the past and all were some of the finest pieces of meat I've ever had. On portioning, when grilling steak, you want to go thick. One-and-half to two inches is an ideal height for a cut-this thickness range is one factor that lets you achieve a medium-rare inside while also obtaining and thick, crusty sear. Thinner steaks just cook too fast, meaning you're likely going to need to sacrifice either doneness or the sear, a difficult choice I'd try to avoid.

The ribeye's immense amount of fat translates to maximum beefiness-a trait I wanted to let shine and not mask at all. So I went minimal with my preparation and only gave the steak a generous coating of salt and pepper 40 minutes prior to cooking-this duration gives the salt enough time to first draw moisture out of the steak, and then break down the muscle fibers so that the now-concentrated, flavorful liquid that was drawn out can be reabsorbed.Īs much as fat and thickness help with getting a stellar final product, there's still no substitute for correct grilling. When looking at the ribeye specifically, I needed to ensure the entire monster cut would cook evenly over indirect heat first. The giant bone acts as an insulator, so that area cooks slower, which led me to position the steak so the bone was facing the fire-where there would be more heat-and the cap was as far away from the coals as possible-where it was coolest and would cook more slowly.

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