Rib Cap steak guide

Rib cap also referred to as ribeye cap steak is a boneless steak cut and is often overlooked due to its more popular counterpart, the ribeye steak. It is not a cut commonly seen on menus as it is more of a rare, luxurious cut, but has all the components of a perfect steak, so is sure to grow in popularly for high-end establishments.

What is Rib Cap steak?

Rib cap steak is often referred to as the ‘butcher’s butter’ and is the best of both worlds of a ribeye steak and a tenderloin. It is a premium cut of meat and can demand a higher price due to its desirable features of being juicy, tender, well marbled and rich in flavour.

Which part of a cow is Rib Cap steak from?

Rib cap steak is a cut of meat that sits on top/ caps the ribeye on the outer-rim of the prime rib roast. It is a loose piece of meat on the outside edge and is separated from the main, larger chunk of meat in the roast (the eye) by a strip of fat. It can often be seen clearly on the ribeye steak, but for a rib cap steak it is separated from the piece of meat entirely, leaving the eye as a rib fillet.

How much Rib Cap steak Is on a cow?

The rib primal section of the carcass where the rip cap is cut from is a large part of the cow. A rib cap steak is a rare cut; this is because a ribeye is made up of both the ribeye fillet and the rib cap. Having the two as separate cuts means there are less ribeyes harvested from the steer and more ribeye fillets, which there is less demand for, so usually whole ribeye steak cuts are prioritised.

What does beef Rib Cap steak look like?

The rib cap is a cut with layers of muscle fibres so is visibly loose grained which lends a sponginess to the steak. It is marbled with various ribbons of intramuscular fat and should be a rich deep red colour with creamy white fat.

What does it taste like?

This cut has the tender texture of a fillet and a somewhat spongey consistency, with the deep intensely beefy taste of the ribeye. It can be described as juicy, creamy and flavourful, in fact some consider it to be one of the most flavourful cuts of steak, which is mainly down to its marbling.

How to cook Rib Cap steak

It is best cooked using high heat methods and is exceptional when grilled or pan-fried using a cast iron skillet to distribute the heat for the perfect eating experience. Medium-rare is the perfect level of doneness for this steak to remain tender and for the fat to melt and render juices keeping it moist.

How to Store Rib Cap steak

Steak is best kept fresh in the refrigerator and consumed within 2 days, but when sealed air-tight e.g. vacuum packed, can keep for between 2 and 4 weeks. For a longer shelf life, steak can be frozen, lasting up to 12 months when packaged well.

Explore our other high quality steaks:

We provide a variety of flavoursome prime steaks, from popular meat cuts in demand, to the lesser used steak cuts that can be used creatively to prepare the most delectable dishes at a more economical price point.

The fibrous one…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The tender one…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The juicy one…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The show stopping one…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The steak lover's one...

With little marbling, rump steak is a leaner, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The decadent one...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The double-sided one...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The flat iron one...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The gaucho's favourite one...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

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