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 😉
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.
After brining, give them a good application of the Texas style rub (Purchase formula here | Purchase bottled rub)
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
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!