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Smoked Rosemary Ribeye Cap Steaks

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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

Step 1: Pre-prep and Dry Brine

I picked up these ribeye cap steaks at Costco and boy were they beautiful!

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

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Then the steaks are laid right on top.

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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.

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

In case you need to see it up close:

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

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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)

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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.

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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.

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


Printable Recipe

Print

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 Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 people 1x
  • Category: Entree, Main
  • Cuisine: American, Hot Smoking

Ingredients

Scale

Instructions

Step 2: Pre-prep and Dry Brine

  1. To get started, I laid down a bed of rosemary sprigs in my pan. Then the steaks are laid right on top.
  2. Coat each of the steaks with about 1/4 tsp of coarse kosher salt
  3. 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

  1. After brining, give them a good application of the Texas style rub. They are ready to be smoked.

Step 3: Smoker Time

  1. Set up your smoker for indirect heat at about 225°F. If your smoker uses a water pan, fill it up.
  2. 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

  1. 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.
  2. When the reach 130°F or a good medium rare, they can be removed from the heat.

Step 5: Rest and Serve

  1. Rest the steaks for 15 minutes with foil tented over the top of the pan before serving.
  2. Just before serving, brush some melted butter with original rub over the top.
  3. 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.
  4. Serve and enjoy one of the best steaks you’ve ever tasted!

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7 Comments

  1. More a question as opposed to a comment – is is best to remove the rosemary before starting the searing portion of the recipe to get an even full sear?

    1. Lorraine, I agree. Please click on the button at the very top of the recipe for the PRINT version. I placed this at the very top of the page, just below the main image so it would be easy to locate. Let me know if you need further help with this.

  2. Beautiful, Jeff! I have 9 ribeye caps in the freezer…or 8 as I’m defrosting one to enjoy today. There’s nothing like it. As soft as a tenderloin but with all the flavor of a ribeye. To me it’s the best steak you can have.