Ribeye cap steaks

  • Schnabelj
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
9 months 2 weeks ago - 9 months 2 weeks ago #15182 by Schnabelj
Ribeye cap steaks was created by Schnabelj
I currently have a 12lb ribeye dry aging and want to start another when this one finishes up. I have seen people take the cap off the ribeye and roll it into itself, tie it to create a long loin per say and cut into steaks. This was done fresh. Has anyone tried dry aging the cap rolled as a loin as well as the ribeye? Can you leave it attached dry age, peel it off, trim it and make the steaks after? I would use a larger piece of meat for this. Would there be too much waste?
I ask because I've heard these cap steaks are the best. Please weigh in with your opinions.
Last edit: 9 months 2 weeks ago by Schnabelj.

Please Log in or Create an account to join the conversation.

Moderators: RRP
Time to create page: 0.368 seconds
Powered by Kunena Forum