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
IMG 0244Please 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!

IMG 3694

To get started, I laid down a bed of rosemary sprigs.

IMG 3697

Then the steaks are laid right on top.

IMG 3698

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.

IMG 3702

According to most chefs, about ½ teaspoon per pound is the correct amount of salt.

In case you need to see it up close:

IMG 3706

Place the entire pan of steaks in the fridge for about 2 to 3 hours.

IMG 3709

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)

.

IMG 3716

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.

IMG 3720

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.

IMG 3760

Serve and enjoy one of the best steaks you've ever tasted!

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon

Get Almost Anything at 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


Printable Recipe

IMG 3742 2000x1397
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
Total Time2 hrs 10 mins
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!