Wagyu Rib Cap Steaks
Rib cap steaks are one of the most decadent, fatty and delicious cuts of steak on a cow. This decadent morsel comes from the top of the Ribeye also referred to as the Spinalis. This is one of the most tender and flavorful pieces on a whole cow. I was very lucky to have been gifted 2 cap steaks by my friend Jeff Nonay of Lakeside Farmstead. They raise a breed of Wagyu called Wagyu X because it’s wagyu cattle crossed with Holstein cattle. I have been eating Jeff’s beef for a number of years and I have to say that it keeps getting better. His marbling percentages keep getting higher and every year it more closely resembles some of the full blood wagyu cattle that we import from the USA.
Servings: 4 people
Equipment
- Foil Trays
Ingredients
- 2 each Wagyu Rib Cap Steaks
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
- ¼ cup Yonedas White Seasoning
- ¼ cup Yonedas Gold Seasoning
Instructions
Preparation
- Preheat the Smoker to 500 degrees.Lather the rib cap steaks with steakhouse flavored grilling oil, this will act as a binder to hold the seasoning on the beef. Next you want to lay out a light dusting of Yonedas white seasoning. Then cover that up with a layer of Yonedas Gold seasoning. These seasonings will work together to accent the beefy fatty flavors going on with this beef and take it to another level.
Let it Mellow
- Let the steaks hang out on the counter for 20 minutes before they go on the BBQ.
Using the "Just Keep Flipping" Method
- Jess Pryles, a very famous and successful BBQer from Texas has been fighting again reverse searing for a while now and has been promoting the JKF method (Just keep flipping) to create more crispness on the surface of the steak. Because of the fattiness of this steak we are going to use that method. Basically just flip the steak every 60 seconds for about 8 minutes until you reach an internal temperature of 125 degrees.
Resting the Steak
- Once you hit your internal temperature of 125 degrees, remove the steaks from the grill and let rest for 10 minutes. The steaks should have a carryover of at least 5 degrees when cooked this hot and fast, that should bring you up to a perfect medium rare
Step by Step
- Preheat Smoker to 500 degrees
- Season the steaks with Grilling Oil, Yonedas White and Red
- Let the seasoning hang out on the steaks for 20 minutes
- Put the steaks on the smoker and flip every minute for 8 minutes or internal temp of 125 is reached.
- Let the steak rest for 10 minutes and then serve.
Notes
Would I treat a regular rib cap steak the same as wagyu?
The simple answer is yes. When preparing a steak this way, it does not have to be Wagyu. Prime, Choice, AAA, Sterling Silver and more types of beef can provide almost as much enjoyment as a Wagyu steak. You can also do this type of prep on a regular Ribeye, New York Striploin, Sirloin, Bavette, or Tritip steaks.What other items work as a binder?
I like to use the flavored grilling oils from Butcher BBQ, but if you don’t have access to those, duck fat or wagyu beef tallow are great substitutes. Otherwise, you can use canola oil, or any other type of kitchen oil you have kicking around. Just be careful if you use something like olive oil, because depending on how hot your grill can get, the oil can burn.What if I am Gluten Free?
This recipe is entirely gluten freeHow to tell if your steak is done
There are pretty simply guidelines to tell when your steak is done. Some people press on the palm of their hand to gauge how springy it is, but the real surefire method for telling how done your steak is by using an internal thermometer. You want to aim 5 degrees below the temperatures mentioned here, because your steak will carry over another 5 degrees when using the just keep flipping method. Rare: 125 degrees. The steak will be warm in the center but also be bright red in color.Medium Rare: 130 degrees. The center of the steak will be red and turn slightly more pink towards the edges.
Medium 135 degrees: The steak should be pink throughout.
Medium Well 145 degrees: this steak will have some pink in the middle, but will be mostly brown throughout.
Well done: please do not do this. If you really want to eat steak well done, consider ordering a cut of beef like brisket that is designed to be cooked that way.
Tried this recipe?Let us know how it was!
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