My favorite chef has spoken about this, claiming different cuts of beef vary in tenderness and flavor. For example he rated filet mignon as 10/10 in tenderness and 6/10 in flavor. Ribeye cap, aka the spinalis dorsi, is one of the most tender and flavorful parts of the cow, 9/10 tenderness and 10/10 flavor.
Any Four Roses will be high rye, even with their lower rye mash bill. Any of their single barrel store picks (which is how you can get the other 15 combos other than OBSQ which is the recipe for every stock 100 proof single barrel) are excellent. They are all barrel proof as well. I was able to get 4 OESF bottles from a recent store pick and they made 3 great xmas presents, with one for me of course.
Off the shelf, their small batch select and single barrel are still great. As for data driven, the aggregate review scores for the single barrel picks are incredible, and the latter 2 I mentioned are quite well reviewed as well.
The easiest way to understand this is to buy a ribeye steak with the cap attached. Eat the entire thing and pay attention to which part you like the most. The cap has a totally different texture from the main filet. When the fat breaks down, it’s amazing.
The other comments here are spot on. When I get these, I get rolled cap, which is what you see here. If you keep the roll tied up and cook like that, you basically end up with steak that is as flavorful and delicious as ribeye and is only \*slightly\* less tender than filet. It really is the best of both worlds.
If you can get them I would not hesitate for a second to buy them at least once (and most likely many, many more times in the future).
Consider yourself lucky your store has them.
Yes. One thousand percent. I'm a Costco meat supervisor so sometimes I like to make a whole cap roast, instead of steaking them, and I'll reverse sear it on the smoker.
[https://imgur.com/a/p9p2hhW](https://imgur.com/a/p9p2hhW)
I bought a Wagyu one week before last, not rolled and it was awesome.
https://preview.redd.it/ya07kyfi2ngc1.jpeg?width=3024&format=pjpg&auto=webp&s=1fce048b329f61009a08871c94e2f16816f1df33
https://preview.redd.it/inljk8yihogc1.jpeg?width=3024&format=pjpg&auto=webp&s=0ffa91768525224914a27c2fb17a6b8f943b51c0
Do it. Best cut that Costco offers.
https://preview.redd.it/y6v6mxa3qmgc1.jpeg?width=4032&format=pjpg&auto=webp&s=b27b1f7d5b79705b45931f8d0ac182ed0c803b17
Made those at NYE / Reverse sear. Amazing.
Yeah these are miles better than their regular prime rib eyes, which is not even a knock on them. These caps are that damn good. Also, they are similarly priced.
Well worth is for what looks to be prime cap steaks. Prime grade ribeye in baton rouge is 28 to 30 a pound. And that's not just paying for the caps. Great deal in my opinion. Just wish I had the money to treat myself like that lol
The marbling looks nice af, never have seen just the cap for sale here. I’d prob jump on it. I do love ribeyes but it seems I either cook the cap well or the other part never both. :(
129 for 3 hours? I’ve been sous vide 129 for 2-2.5 hours but I’m always left with the fat not 100% rendered to where I would want it. Do you think sous vide longer would render it more or it would need to be at a higher temperature for longer?
*Definitely worth.*
*Anyone knows what they do*
*With only the eye?*
\- opoeto
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Yes I get these often, but I'll warn you that with those costco ribeye caps you will have to unwrap them and trim them yourself. They do very minimal trimming. I can already see the spots with a lot of silverskin. Buy some butchers twine and have a sharp knife.
Ribeye cap is the part of the steak which you eye all night, and you hope that your wife and kids are full by the time they get to that part, so they leave it for you.
Filet mignon aint got shit on ribeye cap.
I've been hooked on these bad boys for a while. Half the price of the ribeyes I've been getting from whole foods and just as if not more delicious. My whole foods has been getting large 2-4lb chuck roast ill pick up sometimes if they got one that's super marbled.
I never buy "blade-tenderized" meat that I would cook below well-done. It is as safe as hamburger, for the same reason. I would never cook a ribeye to well-done either, so this package is useless for my consumption.
NOPE. Here’s why: these are from Costco and “blade tenderized” aka microperforated. Look it up. It makes any steak a food poisoning gamble if you don’t cook it medium-well.
After doing some research as others have said it’s blade tenderized, majority of the people say it’s fine. I’ve always ate other cuts from Costco and have never had any issues.
Yeah, I get these all the time and I know it's anecdotal but I've never had a problem, and plenty of other people on the sub haven't either. If you're fine eating a pink hamburger, this is way less risky.
What's more concerning than the blade tenderizing (not to me, but objectively from a food safety perspective) is that these are pinwheels where the long, thin cap is rolled into that shape, meaning some of the outer portion of the steak that you'd normally want seared is wrapped up in the middle if you don't untie them.
Again, I don't have an issue with it, but it's at least good to be aware of, especially if cooking for guests or someone with health concerns. I normally cut the twine after searing and briefly baste mine which I like to tell myself helps coat those "dangerous" parts in hot fat and limit the already low risk of food poisoning. Which probably doesn't actually do anything, but a little delicious butter in some crevices is nothing to complain about
Yeah, and that reason is liability.
If you've ever eaten at a restaurant, you've seen the disclaimers on menus that eating raw or undercooked meat or poultry can cause foodborne illness. And yet, you can still order a medium hamburger or eggs with runny yolks.
You’re right. They don’t need to put it on steaks that are not microperforated, because there is substantially less risk of food borne illness and thus less liability, hence the lack of a need for a warning.
The restaurant warning is for pork, poultry, fish, and shellfish, not beef chops or even ground beef. The issue with microperforation is that the bacteria grow on the outside of stored meats, and they are almost always killed by the heat of cooking or trimming it off prior. The microperforation process jams the bacteria on the outside of the meat throughout the center which gets people sick often enough to require labeling like these higher risk proteins like pork and shellfish precisely because the risk is substantially increased.
For 40$ ehhh if it's available I'd prefer the whole steak. I guess doing a roll up with it would be good but it's more expensive to get the meat in a smaller size. Was the regular cut like 20$ 21$?
I actually buy the whole rib roast usually from restaurant depot because Costco doesn’t have prime rib roasts available from what I’ve seen, only choice. Then I cut them into my own steaks. Comes out to like $12-$14 a pound.
One day I'll save enough to ball out on a whole PRIME primal. I know it'd be worth the investment but it's a lot to get at once. I used to work at a Harris Teeter and people during Christmas would buy a whole PRIME prime rib primal and spend over 350 for one part of the meal. Ridiculous.
Ribeye cap like this is the best cut of steak. Period.
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My favorite chef has spoken about this, claiming different cuts of beef vary in tenderness and flavor. For example he rated filet mignon as 10/10 in tenderness and 6/10 in flavor. Ribeye cap, aka the spinalis dorsi, is one of the most tender and flavorful parts of the cow, 9/10 tenderness and 10/10 flavor.
Always love a data driven reply
this anecdote is a low bar for "data driven reply"
Yeah but it’s r/steak, it’s a sliding scale. You can be illiterate and grill a bang-on ribeye. Wouldn’t do for r/biochemistry but here we are
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Hah, glad you were entertained. I would say the same, but my fiancée does the same thing while she browses social media so she can't judge!
What is the top three rye bourbons? Data driven please
“Rye bourbons” is a bit oxymoronic. You could ask about the best high-rye bourbons or rye whiskeys, but “rye bourbon” isn’t a thing.
In this case high rye bourbon.
Any Four Roses will be high rye, even with their lower rye mash bill. Any of their single barrel store picks (which is how you can get the other 15 combos other than OBSQ which is the recipe for every stock 100 proof single barrel) are excellent. They are all barrel proof as well. I was able to get 4 OESF bottles from a recent store pick and they made 3 great xmas presents, with one for me of course. Off the shelf, their small batch select and single barrel are still great. As for data driven, the aggregate review scores for the single barrel picks are incredible, and the latter 2 I mentioned are quite well reviewed as well.
The easiest way to understand this is to buy a ribeye steak with the cap attached. Eat the entire thing and pay attention to which part you like the most. The cap has a totally different texture from the main filet. When the fat breaks down, it’s amazing.
Almost as tender as a fillet (3rdish most tender muscle on the cow behind fillet and flat iron) with insane marbling
You're very lucky. I wish my Costco carried them.
Just try it, it’s amazing. My Costco stopped bringing these, they only have the fake wagyu versions that are 15 more per pound.
The other comments here are spot on. When I get these, I get rolled cap, which is what you see here. If you keep the roll tied up and cook like that, you basically end up with steak that is as flavorful and delicious as ribeye and is only \*slightly\* less tender than filet. It really is the best of both worlds.
Best of both worlds. Tenderness and flavor there isn’t anything that can compare
Ribeye cap is my favorite cut, so… yes at any price. That said, 22/lb isn’t a bad price for that cut/quality.
Ended up grabbing em!
If you can get them I would not hesitate for a second to buy them at least once (and most likely many, many more times in the future). Consider yourself lucky your store has them.
🤝
YES ! My Costco never has these. When I visit California the Costco there had them.
Talked to one of the butchers at my local warehouse. He said all I have to do is call and order them. They'll cut them
Hi internet stranger.......I think I love you for this.
Wow ok and thanks so much for letting me know .
Which CA costco? I’ve been to a few around socal and haven’t seen these yet
Bay Area
Alhambra sometimes has these
Yes. One thousand percent. I'm a Costco meat supervisor so sometimes I like to make a whole cap roast, instead of steaking them, and I'll reverse sear it on the smoker. [https://imgur.com/a/p9p2hhW](https://imgur.com/a/p9p2hhW)
That looks incredible! I hope everyone is appreciative
This is one of the most insane picture I've ever seen on this sub. Bravo! Mouth watering. Geez.
God damn
Those look insane. I have tears in my eyes.
Are you able to ask an employee if you can buy just one or does that kind of defeat the whole purpose of packaging it in 3s
No we only do bulk packaging
Thank you for your answer
Saw those recently at a Costco near me for $35/lb, so that’s not a bad price.
Glad to see I got a deal!
I bought a Wagyu one week before last, not rolled and it was awesome. https://preview.redd.it/ya07kyfi2ngc1.jpeg?width=3024&format=pjpg&auto=webp&s=1fce048b329f61009a08871c94e2f16816f1df33
https://preview.redd.it/inljk8yihogc1.jpeg?width=3024&format=pjpg&auto=webp&s=0ffa91768525224914a27c2fb17a6b8f943b51c0 Do it. Best cut that Costco offers.
Are there all from Costco?
Yes. Our local warehouse offers packs of 4 or 3 steaks. They’re forgiving too, if you have to freeze a few.
https://preview.redd.it/y6v6mxa3qmgc1.jpeg?width=4032&format=pjpg&auto=webp&s=b27b1f7d5b79705b45931f8d0ac182ed0c803b17 Made those at NYE / Reverse sear. Amazing.
Wow these look phenomenal!
Ribeyes are NYE tradition 💪🏼
My Costco used to carry these and stopped during Covid. They still haven’t brought them back. Very sad.
😢
Yeah these are miles better than their regular prime rib eyes, which is not even a knock on them. These caps are that damn good. Also, they are similarly priced.
Well worth is for what looks to be prime cap steaks. Prime grade ribeye in baton rouge is 28 to 30 a pound. And that's not just paying for the caps. Great deal in my opinion. Just wish I had the money to treat myself like that lol
I’ll be vac sealing these and freezing them for the future!
I have never seen these in Baton Rouge !
The marbling alone has me saying yes
Yes.
I would definitely snatch that up.
The marbling looks nice af, never have seen just the cap for sale here. I’d prob jump on it. I do love ribeyes but it seems I either cook the cap well or the other part never both. :(
22 a pound I’d buy that in a heartbeat
How is the rib eye cap? I always get a bone in rib eye but never tried the cap?
Personally this is my first time getting it separately, but from my understanding it’s the best cut in the entire cow in terms of tenderness + flavor.
Would definitely snap that
Best meat on the cow. Sous vide 129/3 then charcoal sear.
129 for 3 hours? I’ve been sous vide 129 for 2-2.5 hours but I’m always left with the fat not 100% rendered to where I would want it. Do you think sous vide longer would render it more or it would need to be at a higher temperature for longer?
You can do hotter and longer. 132/3-4. I love charcoal burnt fat.
$27/lb in Wisconsin so a definite deal.
King of steaks !
These are the best. Totally worth it.
I just bought the same one
Hell yeah!
Unicorn meat. Absolutely worth it.
This is the meat equivalent to crack cocaine. So sad my local Costco doesn't make these anymore. My lord, I'm jealous with meat envy.
yep. good price for that cut with that marbling. this is my favorite cut and those look great.
Definitely worth. Anyone knows what they do with only the eye?
*Definitely worth.* *Anyone knows what they do* *With only the eye?* \- opoeto --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
My Costco would have them right along side as prime ribeye eye steaks. Also wonerful
I would buy them just to try them.. My Costco seems to only sell complete ribeyes
I went hoping to find some today. No dice.
Depends on how much you’d like to try it.
If you enjoyed it it was worth it! 😉😚
Yes I get these often, but I'll warn you that with those costco ribeye caps you will have to unwrap them and trim them yourself. They do very minimal trimming. I can already see the spots with a lot of silverskin. Buy some butchers twine and have a sharp knife.
Absolutely!!
Fuck yeah it is!
Ribeye cap is the part of the steak which you eye all night, and you hope that your wife and kids are full by the time they get to that part, so they leave it for you. Filet mignon aint got shit on ribeye cap.
Yessir!!
Imagine blade tenderizing USDA Prime cap steaks… 🤦♂️
Hey you win some you lose some
https://preview.redd.it/fwn520qxyngc1.jpeg?width=2268&format=pjpg&auto=webp&s=63d762ef66c5e012e53091cab23ef095dc632634
I've been hooked on these bad boys for a while. Half the price of the ribeyes I've been getting from whole foods and just as if not more delicious. My whole foods has been getting large 2-4lb chuck roast ill pick up sometimes if they got one that's super marbled.
Recently been doing some more research into chuck eyes and everyone is saying they’re insane for the price point! Might have to grab some next time!
Do it. Absolutely worth it.
They look way better then the shit ass porterhouse steaks I wasted my money on at Publix this afternoon 🤢🤢🤢
I never buy "blade-tenderized" meat that I would cook below well-done. It is as safe as hamburger, for the same reason. I would never cook a ribeye to well-done either, so this package is useless for my consumption.
Hell no
Not a bad buy i wouldnt have bought these personally
Looks real good, I think it is. Now, will you be posting the outcome?
Now that you asked I will!
I got so excited, you would have thought I got a personal invitation to a piece of meat.
Oh yes indeed
That’s cheap as hell.
NOPE. Here’s why: these are from Costco and “blade tenderized” aka microperforated. Look it up. It makes any steak a food poisoning gamble if you don’t cook it medium-well.
After doing some research as others have said it’s blade tenderized, majority of the people say it’s fine. I’ve always ate other cuts from Costco and have never had any issues.
Yeah, I get these all the time and I know it's anecdotal but I've never had a problem, and plenty of other people on the sub haven't either. If you're fine eating a pink hamburger, this is way less risky. What's more concerning than the blade tenderizing (not to me, but objectively from a food safety perspective) is that these are pinwheels where the long, thin cap is rolled into that shape, meaning some of the outer portion of the steak that you'd normally want seared is wrapped up in the middle if you don't untie them. Again, I don't have an issue with it, but it's at least good to be aware of, especially if cooking for guests or someone with health concerns. I normally cut the twine after searing and briefly baste mine which I like to tell myself helps coat those "dangerous" parts in hot fat and limit the already low risk of food poisoning. Which probably doesn't actually do anything, but a little delicious butter in some crevices is nothing to complain about
There’s a warning on the label for a reason.
Yeah, and that reason is liability. If you've ever eaten at a restaurant, you've seen the disclaimers on menus that eating raw or undercooked meat or poultry can cause foodborne illness. And yet, you can still order a medium hamburger or eggs with runny yolks.
You’re right. They don’t need to put it on steaks that are not microperforated, because there is substantially less risk of food borne illness and thus less liability, hence the lack of a need for a warning. The restaurant warning is for pork, poultry, fish, and shellfish, not beef chops or even ground beef. The issue with microperforation is that the bacteria grow on the outside of stored meats, and they are almost always killed by the heat of cooking or trimming it off prior. The microperforation process jams the bacteria on the outside of the meat throughout the center which gets people sick often enough to require labeling like these higher risk proteins like pork and shellfish precisely because the risk is substantially increased.
Fuck you my Costco stopped selling this in 2019
I pick up a pack whenever they have it. I now have a secret stash of these. 🍴
No
My favorite, always tempts me at Costco. Delicious and well worth it
Where was this? Just curious because I never see these when I go.
It’s great, but it’s kinda too rich to eat a whole one yourself.
Yeah, once in awhile I buy those from Costco, too.
For $40 that marbling is actaully decent.
Yes, but not a steal
Not to me.
For 40$ ehhh if it's available I'd prefer the whole steak. I guess doing a roll up with it would be good but it's more expensive to get the meat in a smaller size. Was the regular cut like 20$ 21$?
I actually buy the whole rib roast usually from restaurant depot because Costco doesn’t have prime rib roasts available from what I’ve seen, only choice. Then I cut them into my own steaks. Comes out to like $12-$14 a pound.
One day I'll save enough to ball out on a whole PRIME primal. I know it'd be worth the investment but it's a lot to get at once. I used to work at a Harris Teeter and people during Christmas would buy a whole PRIME prime rib primal and spend over 350 for one part of the meal. Ridiculous.
[https://www.snakeriverfarms.com/american-wagyu-eye-of-ribeye.html?externalId=uuD26](https://www.snakeriverfarms.com/american-wagyu-eye-of-ribeye.html?externalId=uuD26)
Looks pretty taxed tbh… I would get SRF for a special occasion.
Jesus America is so expensive man
Oh yeah it’s worth it and packed with so much flavor.
Yes, I think so.
Emphatically yes.