This luxurious piece of meat combines the taste and marbling of an entrecote with the tenderness of tenderloin.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Bearded Butchers | 2023-02-22 23:00:34 |  688,170 Views |
The 6 BEST STEAKS on a cow | The Bearded Butchers!
Serious Eats / J. Kenji López-Alt
Ribeye cap light of my life when there's fire in my grill. My steak my soul. Rib-eye-cap. It's deckle plain deckle in the kitchen sitting a foot four when it's trimmed. It's calotte in France. It's "butcher's butter" at the store. It's spinalis dorsi in the anatomist's handbook. But in my tongs it's always ribeye cap.
Did it have a precursor? Yes it did. In fact there might not have been a ribeye cap at all if I hadn’t loved a certain initial ribeye steak rind one summer. In a backyard in New Jersey. Oh when? About as long before ribeye cap became a sought-after cut as I was age that summer.
