Description
Is ribeye cap steak really better than the ribeye itself? Today, we’re heading to the butcher to find out. We’re separating the ribeye cap, the ribeye eye, and a belly cut from the same beef, grilling them over charcoal, and comparing flavor, tenderness, and juiciness.
This beef comes from a cow we bought from our next-door neighbor and dry-aged for 14 days. Join us for some hands-on butchery, a simple charcoal-grilled steak recipe, and a taste test that might change how you look at your next ribeye.
For this cook, we’re firing up the Napoleon Apollo and checking the internal temperature with a ChefsTemp thermometer. Just beef, salt, and charcoal—letting the differences between the cuts speak for themselves.
SPONSORS
This video is sponsored by Napoleon Grills and ChefsTemp. Thank you for supporting PitmasterX!
Napoleon Grills: https://www.napoleon.com
ChefsTemp: https://www.chefstemp.com
CHAPTERS
00:00 Is ribeye cap really the best steak?
00:29 Our locally raised, 14-day dry-aged beef
00:46 Taking the Napoleon Apollo to the butcher
01:14 Breaking down the beef and finding the ribeye cap
02:07 Comparing the three cuts before grilling
03:08 Setting up the charcoal grill
03:32 Seasoning and grilling the steaks
03:50 Internal temperature and when to pull your steaks
04:24 Taste test: the belly cut
04:38 Taste test: the ribeye cap
05:03 Taste test: the ribeye eye
05:48 The verdict: is separating the ribeye worth it?
06:33 Keep on grilling!
RECIPE: CHARCOAL-GRILLED RIBEYE CAP
You don’t need to butcher a whole rib section to try this. Ask your butcher for a ribeye cap steak, or use a whole ribeye to enjoy its different muscles together.
Ingredients:
• Ribeye cap steak
• Salt, to taste
• Optional for the comparison: a ribeye eye steak and a belly cut, as shown in the video
Equipment:
• Charcoal barbecue—we use the Napoleon Apollo
• Charcoal and fire starters
• ChefsTemp meat thermometer
Method:
Trim away any tough silver skin. If comparing different cuts, prepare portions of similar thickness so you can cook them as evenly as possible.
Place charcoal on one side of the barbecue, creating a direct grilling zone and an indirect zone. Light the charcoal and let the grill heat up.
Season the steaks with salt on both sides. Keep the seasoning simple so you can taste the beef.
Sear the steaks over direct heat, turning to develop a crust on both sides.
Move them to the indirect side and close the lid if they need more time inside. Check each steak’s core temperature with your thermometer.
In this cook, the target finishing temperature is approximately 52°C / 126°F. Because of the hard sear, I take the steaks off at around 45°C / 113°F to allow for carryover cooking. The temperature rise will vary with steak thickness and cooking conditions.
Let the steaks rest briefly, check the temperature, then slice against the grain and serve.
Which would you choose: the ribeye cap, the eye, or the whole ribeye? Let us know in the comments!
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Keep on smiling and keep on grilling!
🎵 Music: https://share.epidemicsound.com/pWhWl