I have grilled, BBQd, smoked or whatever all kinds of meats, but when it comes to a sit down dinner with a good wine with the family, steaks come to the forefront.
I was driving through El Campo and as always, stopped at Prasek's to get something different to cook on the grill. I get most of my steaks from HEB in my hometown from the butchers glass case, and usually get some really good cuts, but yesterday I ventured from the specialty cases over to the fresh meat section, which is mostly just "choice" not much prime, and saw something I was very interested in.....Ribeye Cap Steak. Ribeye steaks cut from the "small end" are my favorite by far, which has the larger cap meat and a small "eye". The cap meat and small eye is the best part for me, and a "steak" that was basically the cap meat roll cut off of a Ribeye was just too much to pass up. Of course, it was thicker on one end than the other, but the butcher cut me off a pound of the thicker end. Got a Porterhouse for the wife and son because she likes the fillet and his favorite is a strip.
While the wife fixed the bacon wrapped asparagus and ....wait for it...Rice A Roni, I drank a couple/few cervesa SOL and had a Drew Estate Papas Fritas cigar while I prepped the grill and grilled the steaks.
Holy Molly, the Rib Eye Cap steak was all that was right ever with part of a Ribeye. Sometimes this part of a Ribeye can be somewhat stringy, but this was like cutting butter with a hot knife. Slice it cross grain (cooked rare of course) and as cut, ground a small bit of sea salt on the red center and WOW, followed by a good Cabernet sniff and swish.
If you have a butcher that does this cut, I highly recommend it. For someone like me that likes a Ribeye from the small end with a large cap piece, it would ruin a steak to not have it, so that is probably one reason it is an expensive cut, but if you like the cap meat, it is a cut that absolutely needs to be tried. If you get it custom cut from the cap steak cut, get the thicker portion for sure. My wife had a couple of bites and she said it was a little too "buttery" and rich for mass consumption. I take statins for a reason, this being one.
I know I probably should have posted this on the Food and Spirits Board, but thought the OB would take an interest in this.
So, if you don't have this cut available at your local butcher, next time you go in Prasek's in El Campo, seek this one out.
I was driving through El Campo and as always, stopped at Prasek's to get something different to cook on the grill. I get most of my steaks from HEB in my hometown from the butchers glass case, and usually get some really good cuts, but yesterday I ventured from the specialty cases over to the fresh meat section, which is mostly just "choice" not much prime, and saw something I was very interested in.....Ribeye Cap Steak. Ribeye steaks cut from the "small end" are my favorite by far, which has the larger cap meat and a small "eye". The cap meat and small eye is the best part for me, and a "steak" that was basically the cap meat roll cut off of a Ribeye was just too much to pass up. Of course, it was thicker on one end than the other, but the butcher cut me off a pound of the thicker end. Got a Porterhouse for the wife and son because she likes the fillet and his favorite is a strip.
While the wife fixed the bacon wrapped asparagus and ....wait for it...Rice A Roni, I drank a couple/few cervesa SOL and had a Drew Estate Papas Fritas cigar while I prepped the grill and grilled the steaks.
Holy Molly, the Rib Eye Cap steak was all that was right ever with part of a Ribeye. Sometimes this part of a Ribeye can be somewhat stringy, but this was like cutting butter with a hot knife. Slice it cross grain (cooked rare of course) and as cut, ground a small bit of sea salt on the red center and WOW, followed by a good Cabernet sniff and swish.
If you have a butcher that does this cut, I highly recommend it. For someone like me that likes a Ribeye from the small end with a large cap piece, it would ruin a steak to not have it, so that is probably one reason it is an expensive cut, but if you like the cap meat, it is a cut that absolutely needs to be tried. If you get it custom cut from the cap steak cut, get the thicker portion for sure. My wife had a couple of bites and she said it was a little too "buttery" and rich for mass consumption. I take statins for a reason, this being one.
I know I probably should have posted this on the Food and Spirits Board, but thought the OB would take an interest in this.
So, if you don't have this cut available at your local butcher, next time you go in Prasek's in El Campo, seek this one out.