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Old 01-24-2014, 04:25 PM   #1
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Rib Eye Cap.

I was sent close to 5Lbs of it.This is what it once was.

Meet the Ribeye Cap, the Tastiest Cut on the Cow | Serious Eats

What I have has already been cut up onto large chunks that was going to be made into hamburger. I already have enough of that in the freezer.

What would you do with it?

All I can think of is braising.Cut off a little more fat and make stew.
Or make Mini Yorkshire pudding's in the pie maker.
Grilled Kabobs.

What a shame it was chopped. That's a felony!

Munky.
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Old 01-24-2014, 04:34 PM   #2
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I'd agree, it's (one of) the best chunks of meat on the cow.

the FELONY would be grinding it up into, ahhhh, eeeerrrr, anything.

>>it's in chunks
well, not all is lost.
consider a big slab of prime rib.... the cap along the outer edge eventually gets cut for consumption....

if it's not frozen, I'd go for a hot pan sear/fry - served as "hot chunks"

if it's been frozen, a low temp cook / braise for stew - or sliced for stir fry.

might be considered heresy - but as we eat not a whole lotta' red meat, when I do "beef stew" I use Delmonico steak.... it's good, very good....
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Old 01-24-2014, 04:57 PM   #3
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Correction on the weight. 2 packages. 1 weighing 7Lbs. The other is 8Lbs.

They've been sealed in airtight bags. Not knowing what to do with them at the time I put them into the freezer. It's been 2 weeks.

Munky.
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Old 01-24-2014, 05:10 PM   #4
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Oh you lucky lucky girl!! It's the most luscious mouthful of cow you'll ever eat! Even though it's already cut up into chunks, don't mess up those chunks of bliss in anything close to a stew of extra flavors. I'd string them on skewers, grill them all by themselves and season like you would for steak. You could do extra skewers of veggies. Green with envy here...
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Old 01-24-2014, 05:15 PM   #5
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Lucky Munky! That's a lot of meat! What about an old fashioned fondue pot with hot oil? And +1 for kebabs.
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Old 01-24-2014, 05:41 PM   #6
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Quick stir fry with steak spice and then toss in a bit of peppercorn sauce. Serve on a bed of garlic mashed...
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Old 01-24-2014, 05:48 PM   #7
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Shish Kebob, stir fry.

It would be a waste to braise or stew this meat.
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Old 01-24-2014, 07:38 PM   #8
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I'm having visions of miniature Martin's Potato rolls and steak sliders.
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Old 01-25-2014, 08:23 AM   #9
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Quote:
Originally Posted by Aunt Bea View Post
I'm having visions of miniature Martin's Potato rolls and steak sliders.
How did you know my sliders are always served on Martin's potato rolls?

If they are chunks as pictured in the link, I'd hit it with some S&P, then let it kiss a very hot skillet on both sides. While it rests, I'd throw some diced shallot in the pan and saute them off the heat, then deglaze (over medium heat) with some red wine. Once reduced in goes some demi and season to taste. Serve on a nice bed of mashies, sauce over top and garnish with some dry sauteed crimini mushrooms. A simple wedge salad on the side.
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Old 01-25-2014, 11:02 AM   #10
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Oh yeah. If I was ever in a situation where I was to have a last meal, cap steak would be it. Since someone already tried to ruin them by cutting them up, I vote for grilled kebobs too - unsullied by anything but a bit of salt. Just don't overcook them!
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