Ribeye Cap and Chuck Eye Steaks

What’s the difference between a Ribeye Cap Steak and a regular Ribeye? The cap muscle at the top end of the Ribeye is still attached. It lends support to the spine, though it’s not a weight bearing muscle, rendering it super tender and perhaps one of the best cuts of meat steak lovers crave. With marbling similar to the Ribeye, you get a juicy, melt-in-the-mouth steak you won’t be able to resist. Slightly more expensive than the Ribeye itself, it is well worth the added cost for this succulent cut.

Ingredients for Pan-Seared Ribeye Cap Steak with Onions and Mushrooms

1 ½ to 2 lbs Ribeye Cap Steaks

4 TBSP butter (from pasture-raised cows), divided

Salt and fresh ground pepper to taste

3-4 white mushrooms, sliced

1 yellow onion, sliced into long strips

1 TBSP canola oil

Preparation

Season Ribeye Cap Steaks with salt and pepper to taste and let sit for 30 minutes to 1 hour on a plate at room temperature. Melt 2 TBSP butter in a pan over medium-high heat. Once melted, add steaks slowly. Cook 3-5 minutes each side, or until your desired level of doneness. Medium rare is a beautiful level of doneness for these steaks, which is about 135 degrees F (54 degrees C) by meat thermometer. Remove from heat, and let rest for 10-15 minutes on warm plate before serving to allow juices to lock in.

While resting the steaks, melt remaining 2 TBSP butter with 1 TBSP canola oil in pan. Once melted, add mushrooms and onions, and sautée over medium heat until soft and aromatic. Translucent onions will have no crunch, so cook to desired softness and top steaks with onions and mushrooms before serving.

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The Chuck Eye Steak

Often called the “poor man’s Ribeye” due to a smaller price, the Chuck Eye Steak is a continuation of the Ribeye into the shoulder, or chuck, of the beef. Chuck Eyes have the same great flavor as the Ribeye and are almost as tender. Fabulous grilled or pan broiled, this steak is also referred to as a “Delmonico” steak.

Ingredients for Pan Seared Chuck Eye Steaks

1 ½ pounds Chuck Eye Steaks (about 2 steaks)

1 tsp Kosher salt

½ tsp freshly ground black pepper

2 TBSP olive oil

1 TBSP unsalted butter (pasture raised)

3 thyme sprigs

1 garlic clove, smashed

1 tsp coarse sea salt

Preparation

Season steaks on both sides with Kosher salt and pepper. Chill, uncovered, in the fridge for up to 8 hours, 1 hour minimum. Remove from fridge and let stand at room temp for 30 minutes.

Preheat oven to 450 degrees F (232 deg C). Heat oil in a 12-in cast iron skillet over medium-high. Carefully place steaks in oil and sear 3 minutes, each side. Place skillet in oven and cook to desired doneness, about 5 minutes for medium rare.

Remove from oven and tilt skillet to collect drippings at edge. Add butter, thyme, and garlic to drippings. Spoon mixture over steaks for 2 minutes. This yields a super tender, juicy steak. Rest steaks on plate or wire rack for 5 minutes. Thinly slice against the grain and sprinkle with sea salt. Serve to the delight and compliments from your dining companions, who’ll believe they’re eating a luxurious, expensive cut of meat despite how little you really paid.

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The Power of Porterhouse

Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one. The Porterhouse boasts a full Tenderloin steak opposite the NY Strip. The loin of the animal only produces 4-6 Porterhouse steaks before the Tenderloin becomes too small and must be classified as a T-bone. The USDA has strict regulations about how much meat belongs on a Porterhouse before it can no longer be called a Porterhouse. To qualify, the Tenderloin must be at least 1 ¼  inches thick. Anything less is a T-bone. With a hefty average of 20 to 24 oz of meat, the Porterhouse is often served as a meal for two.

Ingredients for a Mouthwatering Porterhouse Steak

• 20 oz Porterhouse steak

• 1 tsp olive oil
• 1 TBSP meat tenderizer
• 1 tsp of your favorite steak seasoning

Preparation

Coat steak lightly with olive oil, then rub in meat tenderizer on all sides. Sprinkle steak seasoning over meat, cover with plastic wrap, and let stand at room temperature for 20 minutes.

Preheat grill for high heat. When grill is hot, lightly oil grate. Unwrap steaks and place on grill for 3-5 minutes per side, to desired degree of doneness.

Some people believe the NY Strip side cooks better at a different temperature than the Tenderloin side. For this, build a flame only on one side of your grill. After searing the steak over high heat on both sides, move steak so the Strip side is over the flame, leaving the Tenderloin side over the non-flaming section. This leaves the Tenderloin slightly more rare, resulting in a better tasting steak.

Plate and serve to the oohs and aahs of your dinner companions.

The Prized Ribeye Steak

The ribeye steak is prized by backyard barbecue enthusiasts and executive chefs alike for its tender juiciness and richness of flavor. From the rib section of the front quarter, this cut of meat can be prepared bone-in or boneless. Some intramuscular fat as well as fat deposits known as marbling give this steak its moisture, enabling it to withstand intense dry heat. The Cowboy Cut Ribeye is when the bone is left on and the rib-end of the bone is cleaned free of meat, requiring additional cooking time. At Foothills Meats, our ribeyes are boneless and presented as roasts in the retail case. We’ll be happy to cut them to your desired thickness.

Ingredients for an Amazing Ribeye Steak

• 4 (6 oz) Ribeye steaks

• 2 TBSP olive oil

• salt and fresh ground black pepper to taste

• 8 cloves garlic, minced

• 4 sprigs fresh rosemary

Preparation

Preheat grill for high heat.

Rub each steak lightly with olive oil. Season with salt and pepper, and rub fresh garlic into both sides of Ribeye steaks. Let stand for 15 minutes.

Place steaks on preheated grill, turning after 30 seconds. This ensures searing on both sides. Place fresh rosemary sprig on top of each Ribeye steak. Cook for 5-7 minutes each side, or to desired doneness, remembering to remove the rosemary sprig before turning and replace.

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