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.

Helpful Information
  • 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

What You'll Need

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Pre-prep and Dry Brine

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.

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.

Step 2: Seasoning

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.

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, 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.

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 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!

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rubs and Sauce
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Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

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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.

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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.

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Printable Recipe

Print Recipe
5 from 1 vote

Smoked Rosemary Ribeye Cap Steaks

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. Taking a bite of this stuff makes you think of words like buttery and delectable.
Prep Time10 mins
Cook Time1 hr 15 mins
Brine Time2 hrs
Total Time2 hrs 10 mins
Course: Entree, Main
Cuisine: American, Hot Smoking
Servings: 4 people

Ingredients

  • 4 Ribeye cap steaks
  • 6 sprigs of fresh rosemary
  • 1 tsp Coarse kosher salt
  • 2 TBSP Jeff's Texas style rub

Instructions

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!

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