Ribeye Cap: The Juicy Secret to a Delicious Steak

The ribeye cap is the jewel in the crown of the king of steaks - an unmatched balance of tenderness, flavor, and ease of cooking that perhaps ranks as the greatest cut of meat on the whole cow, yet it's not the most common cut to find! Also known as the rib cap or spinalis dorsi, if you are lucky enough to find it, don't hesitate to try it out.

Keep reading to learn more about the ribeye cap and how to cook it to perfection.

What is a Ribeye Cap?

The ribeye cap is a rare and sought-after cut of meat that comes from the rib primal of the cow, specifically the spinalis dorsi muscle. It's often referred to as the crown jewel of the ribeye and is prized for its incredible flavor, tenderness, and marbling.

The ribeye cap is a small, crescent-shaped muscle that sits on top of the ribeye and is surrounded by fat, which adds to its unique taste and texture. Although it can be challenging to find, the ribeye cap is well worth the effort, and once you taste it, you'll understand why it's considered one of the best cuts of meat available.

Why is the Ribeye Cap So Special?

The ribeye cap boasts an unparalleled balance of flavor, tenderness, and marbling that sets it apart from other cuts of meat. This highly prized cut comes from a muscle that isn't used as much as other muscles in the cow, resulting in its tender texture.

Additionally, the ribeye cap is richly marbled with fat, which adds to its incredible taste and juiciness. Its small size and unique shape make it a rare and sought-after cut that is often difficult to find, but well worth the effort. 

How to Cook a Perfect Ribeye Cap

Cooking the perfect ribeye cap is a relatively simple process that involves minimal preparation and attention to detail. Before cooking, it's essential to let the meat come to room temperature, which ensures even cooking throughout.

Next, season the ribeye cap with your preferred blend of spices, such as salt, pepper, and garlic powder. Heat a cast-iron skillet or grill to high heat and add a bit of oil to prevent sticking. Place the ribeye cap on the skillet or grill and cook for approximately 3-4 minutes per side, flipping once to ensure even cooking.

For best results, the ribeye cap should be cooked to medium-rare or medium, depending on your preference. Once finished, let the meat rest for a few minutes to allow the juices to redistribute throughout the cut. Finally, slice the ribeye cap against the grain and enjoy!

Pairing Suggestions for Ribeye Cap

The rich, bold flavors of the ribeye cap pair well with a variety of side dishes and beverages. For a classic pairing, consider serving the ribeye cap with roasted or grilled vegetables, such as asparagus or green beans, and baked potato or garlic mashed potatoes.

Another great option is to pair the ribeye cap with a creamy blue cheese sauce or a red wine reduction sauce to complement its rich flavors. When it comes to beverages, full-bodied red wines such as Cabernet Sauvignon or Syrah are excellent choices to enhance the flavor of the ribeye cap.

For non-alcoholic options, try serving it with a bold and full-flavored beer, or a glass of sparkling water with a twist of lemon to cleanse the palate between bites.

Where to Find the Best Ribeye Cap

Looking for the best ribeye cap made from the highest-quality beef available? Look no further than WagyuMan, where all meat is sourced directly from Japan and is 100% Wagyu beef. With a commitment to providing customers with the best possible products, Wagyuman ensures that every ribeye cap is carefully selected and hand-cut to perfection.