Ribeye cap steaks

  • Schnabelj
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1 month 2 weeks ago - 1 month 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: 1 month 2 weeks ago by Schnabelj.

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