Ribeye Cap Steak, the Tastiest Cut over Fogo Lump Charcoal

What is Ribeye Cap Steak?

More flavor than a Ribeye Steak but more tender than a Filet Migon. Meet the Ribeye Cap Steak, also known as Spinalis Dorsi. When the Butcher trims it off the top of the Ribs before cutting them into steaks, you get an entire 16 inch long muscle of the most amazing tender yet flavorful meat. The Ribeye Cap is to the Ribeye what the Filet Mignon is to the Tenderloin, the best, most prized part. Personally I strongly prefer it to Filet Mignon because of the fatty marbling which produces the most amazing taste. 

Where can you get it?

Actually most Costco Butchers will sell it, they tend to cut into into smaller pieces and wrap it up into round looking pieces similar to a Filet Mignon. Otherwise asked your local butcher. I was lucky enough to get some great ones at Costco the other day.

How to Prepare and a Cook Ribeye Cap Steak

I like to keep things simple and let the flavor of the meat come out. So I just sprinkled it lightly with Salt and Pepper and front and back and the very thick sides (2.5-3 inches on my pieces). This hits the spot for me but feel free to use your preferred rubs: for example Holy Cow from Meat Church or Brisket Rub from Lane's BBQ.

Cooking Time and Temperature

I am using the FOGO Super Premium Hardwood Lump Charcoal for this cook because we will be going Low & Slow for an hour or two and then getting the temperature quickly up to 600+ degrees for searing and I know it will be no problem at all for the FOGO.

Get the Charcoal lit (click here for a Guide How To Light FOGO Hardwood Lump Charcoal) and bring the temperature to a steady 275-300 degrees adjusting your vents. 

We will use the Reverse Sear Method to cook these Ribeye Cap Steaks (meaning that we will cook Low & Slow first, and then sear the meat to avoid over-cooking it). Maintain the grill temperature at 275-300 degrees, regulating the air intake with the vents of the grill to maintain that temperature. Place the Steaks on your grill with indirect heat, NOT directly over the hot coals. Cook them until reaching an internal temperature of 120 degrees. At that point take them of the grill and let them rest, while you bring the grills temperature up to 600 degrees for searing. 

I like my meat medium to medium-rare and this will result in a final temperature of about 135-140 degrees of the meat, with a juicy pink interior and a caramelized crust. If you like you meat more cooked, just add 10 degrees for medium or 20 degrees for well done (do be that guy!). 

Once your grill is back up to heat, which should be a thing of 5-10min, opening the vents and the lid of the grill so that the coals get a lot of oxygen, you can sear the steaks on each side for about 2-3 minutes. 

Serve with Mashed Potatoes, Corn on the Cob and Pico de Gallo or your favorite BBQ sides. Enjoy the most delicious Steak in existence!!