Well as I said it's the best steak I've literally ever had, hands down. I THINK I flavor my steak like the outlaw with butter, lemon juice and Lowry's seasoning... so after seeing some food reviews on the vlogs, I was curious about the steaks, cause I need it tender for I am in the middle of getting my dental issues worked out.
Here's a guy who actually got a whole ribeye cap to himself:
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Here's a guy who actually got a whole ribeye cap to himself:
Meet the Ribeye Cap, the Tastiest Cut on the Cow
Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it...www.seriouseats.com
And I think this is where he bought it:
Cap of Ribeye
Enjoy the luxury of the cap of ribeye in a USDA Choice grade. This is considered the most desirable, flavorful steak available. The cap of ribeye is rich with marbling and ready to be the featured star at your next grilling session.Average weight: 18 oz.www.snakeriverfarms.com
I don't know how meat-obsessed you are, but I'm fascinated by the following ribeye cap video for butchers:
Anyway, apologies for indulging my newfound obsession with the new ribeye cap cut. And thank you for starting the discussion or I would never have known that it had become a thing!
Good luck with the dental issues. I remember i spent a year with a dental issue that forced me to eat on one side of my mouth.
There's nothing to feel bad about. I eat chicken 90% of the time, but when I do have a steak I want it to be a good one. Luckily, after working out my dental issues, I'm back to being able to handle the chewier cuts, which is nice because there are some tasty ones like skirt steak (fajitas), flank steak, and hanger steak. That said, when I have a steak at home it's more likely to be from the loin family - ribeye, New York strip, t-bone, or porterhouse. I'd rather have a better steak less often than a tough one more often.
Exactly the same for me.. 90% chicken, but when I eat a steak, it has to be good or else my teeth are not strong enough to chew it right now. So yeah Its hard to make a good steak even when you spend a good amount on one... the only way I've been able to tenderize it enough is for me to cover it with course salt for about 30 minutes before cooking it. Problem is, it's kinda salty after that. Its tender, but a tad too salty.. so it's a work in progress.
A good and cheaper cut to make at home is the flat iron. Usually several dollars less than a strip or ribeye.Exactly the same for me.. 90% chicken, but when I eat a steak, it has to be good or else my teeth are not strong enough to chew it right now. So yeah Its hard to make a good steak even when you spend a good amount on one... the only way I've been able to tenderize it enough is for me to cover it with course salt for about 30 minutes before cooking it. Problem is, it's kinda salty after that. Its tender, but a tad too salty.. so it's a work in progress.
I am going to a bday dinner in a few weeks and the restaurant says they have aged meat for like 28 days or something... so I'm thinking of trying it...
You know about your dad and him taking you out to prime rib makes sense... I lived with my mom most of my life and so watching sci-fi and eating hamburgers and French fries was my way of connecting with my dad, cause that's what we did when I saw him.. thanks for all the info
I told the counter guy just what you said, that I've made some humongous boo-boos with steaks. He claim there was no way I could mess this up. I didn't go for it. IMO that's like waving a red flag in front of a bull. saying "no way can you make a mistake" only ensures I'll make a mistake. 
Believe it or not last week we ate at Rainforest Cafe (AK) and I had the flat iron steak it wasn't the best I ever had but it was darn good very tender and great taste
When I do Longhorn, I get the flatiron every time
One last thing I'll mention is that I've had this Jaccard Supertendermatic my Amazon "saved for later" list for several years. There are some caveats to using it but I've been considering getting one ever since I heard that Cattleman's Steakhouse in OKC used them.Exactly the same for me.. 90% chicken, but when I eat a steak, it has to be good or else my teeth are not strong enough to chew it right now. So yeah Its hard to make a good steak even when you spend a good amount on one... the only way I've been able to tenderize it enough is for me to cover it with course salt for about 30 minutes before cooking it. Problem is, it's kinda salty after that. Its tender, but a tad too salty.. so it's a work in progress.
I am going to a bday dinner in a few weeks and the restaurant says they have aged meat for like 28 days or something... so I'm thinking of trying it...
You know about your dad and him taking you out to prime rib makes sense... I lived with my mom most of my life and so watching sci-fi and eating hamburgers and French fries was my way of connecting with my dad, cause that's what we did when I saw him.. thanks for all the info
I'll have to take a look at the Amazon thingy.. I go for our bday dinner next Friday and I'm 70% certain I'll get the aged steak since I hope I wont be paying lol.. umm yes rinse the salt and then pat dry it.. it seems to work, but again it was a bit salty.. the more thicker the salt the better, since it doesn't just melt into your steak.
