These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it. The strips are rolled like a pinwheel and tied with a piece of butchers twine to hold it. Some say it is the best part of the ribeye and I don't disagree. Taking a bite of this stuff makes you think of words like buttery and delectable.
I'm trying to get this new Made In blue carbon steel frying pan seasoned real good with that nice coat of non-stickiness and I'm cooking everything I can get my hands on to make that happen. Today, it was smoked ribeye cap steaks on a bed of rosemary sprigs and guess what? I dry brined the steaks in the pan, cooked the steaks in the pan, seared the steaks in the pan and then, you guessed it, I served the steaks to my guests right there in the pan.
THE pan is made of blue carbon steel and it's a workhorse if I've ever saw one!
With the heat retention of cast iron and the light-ness of stainless steel, it's the perfect hybrid and it's tougher than a pine knot– that's what my papaw always said about something that felt like it would be tough enough to outlast anything 😉
Get yourself an early Made In Christmas present and you'll see why I like it so much!
- Prep Time: 10 minutes
- Dry Brine: 2 hours
- Cook Time: 1 hour 15 minutes
- Smoker Temp: 225 – 450°F
- Meat Finish Temp: 130°F
- Recommended Wood: Pecan/Cherry
I picked up these ribeye cap steaks at Costco and boy were they beautiful!
To get started, I laid down a bed of rosemary sprigs in my Made In blue carbon steel frying pan.
Then the steaks are laid right on top.
Not only does this flavor the steaks while they cook, it lifts the steaks up off the bottom of the pan just slightly and lets the smoke and heat get to them a little better.
The only thing left to do is to coat them with coarse kosher salt and let them dry brine in their own juices.
According to most chefs, about ½ teaspoon per pound is the correct amount of salt.
In case you need to see it up close:
Place the entire pan of steaks in the fridge for about 2 to 3 hours.
When the steaks are done brining, there is no need to rinse.
Leave them sitting for a few minutes while you get the smoker fired up.
Set up your smoker for indirect heat at about 225°F. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the pan of steaks right on the grate and let the smoking commence.
Once the steaks reach about 120°F, you can apply some high heat to give the outside a little bit of sear and make them even better. There are several ways to do this:
If your smoker will cook hot by adding more charcoal or wood or by turning up the heat via a button, then crank it up to 400-450°F and let it continue this hot until the steaks reach 130°F or a perfect medium rare.
For a better sear, you can use the burner on your grill or stove. Place the pan of steaks on the burner over high heat and let them get some sizzle on both sides.
Or, you can place the pan of steaks under your oven broiler to get some sear on the top side of the steaks. Turn them over to get both sides.
Regardless of which method you use, when they reach a perfect medium rare (or whatever level of done you prefer) they can be removed from the heat and allowed to rest.
Rest the steaks for 15 minutes with foil tented over the top of the pan before serving.
Just before serving, brush some melted butter with original rub over the top.
Rub Butter Recipe
- ½ stick of butter, melted
- 1 TBS of Jeff's original rub (Purchase formula here | Purchase bottled rub)
Melt the butter in the microwave and then add the original rub. Stir while using to keep it mixed up well.
Serve and enjoy one of the best steaks you've ever tasted!
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
You see the raving testimonies and you wonder, “Can the recipes really be that good?”
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.
With more than 900 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is a Bestseller in Barbecueing & Grilling books on Amazon.
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
Smoked Rosemary Ribeye Cap Steaks
- 4 Ribeye cap steaks
- 6 sprigs of fresh rosemary
- 1 tsp Coarse kosher salt
- 2 TBSP Jeff's Texas style rub
Step 2: Pre-prep and Dry Brine
- To get started, I laid down a bed of rosemary sprigs in my pan. Then the steaks are laid right on top.
- Coat each of the steaks with about 1/4 tsp of coarse kosher salt
- Place the entire pan of steaks in the fridge for about 2 to 3 hours. When the steaks are done brining, there is no need to rinse.
Step 2: Seasoning
- After brining, give them a good application of the Texas style rub. They are ready to be smoked.
Step 3: Smoker Time
- Set up your smoker for indirect heat at about 225°F. If your smoker uses a water pan, fill it up.
- Once the smoker is ready, place the pan of steaks right on the grate and let the smoking commence.
Step 4: Brown and/or Sear
- Once the steaks reach about 120°F, increase the heat in your smoker to about 450°F or you can move the pan to your oven broiler to give the steaks some sear on the outside.
- When the reach 130°F or a good medium rare, they can be removed from the heat.
Step 5: Rest and Serve
- Rest the steaks for 15 minutes with foil tented over the top of the pan before serving.
- Just before serving, brush some melted butter with original rub over the top.
- Rub Butter is made using 1/2 stick of melted butter with 1 tablespoon of Jeff's original rub. Stir while using to keep it mixed up well.
- Serve and enjoy one of the best steaks you've ever tasted!