The TASTIEST steak out there, and I BET you've never heard of it! A secret in the butchers world....the spinalis dorsi, or CAP OF RIBEYE!
In this video you'll see me using several Camp Chef products, as well as my Thermoworks Thermapen One... Interested in those? Click the links below:
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The ribeye cap is the outer edge of the ribeye and is know to be the most flavorful cut of steak on the entire cow. As you can see the marbling is incredible! What they do is strip the cap of ribeye off the steak and roll it into the shape of a steak, sort of like you would do with a cinnamon roll. They they tie it tight with some butchers twine, that way we can keep that nice thick shape!
Now my favorite way to cook steaks is to reverse sear, so we are going to start off these rib eye cap steak with my Camp Chef Pursuit 20 Pellet Grill at 200F. We are going to bathe these steaks in as much smoke as we can until they reach an internal temperature of 110F. From there we're going to transfer them over to my Camp Chef Pro60x where I will sear the steaks in butter! I pulled these steaks around 125F and let them rest for about 6 minutes.
As you can see these prime ribeye steaks looked and tasted INCREDIBLE! Literally the tastiest steak that I've ever had! If you liked this video be sure to hit that subscribe button and let me know what you think in the comments section below!
Andersons Smoke Show OUT!
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I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link: bit.ly/2DWObIp
I've been a HUGE fan of Certified Piedmontese beef... seriously this stuff is great! I am now working as an affiliate for them, click here for some of the best deals:
bit.ly/45W8tcp
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
Check out my Amazon store here: amzn.to/3OV9wBW
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