This might be the best part of a cow: Ribeye cap. I have 2 USDA Prime strips from Costco. The most expensive uncooked meat I’ve purchased.

I will target 130F for 1.5 to 2 hours. No salt in the bag but pepper will go in. Season with salt before searing on the grill.

Costco USDA Prime Ribeye Cap

Bagged up with just pepper.

Out of the water bath. Dried. Lightly seasoned.

I had a terrible and cold grill.

So much fat content.

The results were disappointing only because I had a cold grill to work with. It was a gas grill and it did not get hot. It was barely warm. I couldn’t get remotely close to a proper sear. I wound up doing almost 3 hours at 130F because of timing issues with the grill not being ready and not knowing when people were expected over. The beefiness was fantastic. It was very tender. It was very rich. While I do not expect to buy much if any wagyu, I do think this is worth revisiting… especially properly seared.

2016.8.20

For my son’s first birthday, I did ribeye cap again in a bath of 131F for about 2.5 hours. I made sure I had a hot grill this time. And the results were fantastic. The cut is just amazing. But I’m actually not very interested in it. It is too easy to throw a lot of money at a great cut. I want to make a cheap cut amazing.