Are They Lying to Us About Ribeye Cap Steak?

Ribeye Cap Steak - the King of Steaks! But could it be better? Could this simple change to how we cook and cut the King of Steaks change everything? Watch to find out! And watch • Are they Lying to Us A... next!
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[@AndreaShink]

Happy New year Al! the Kosher steak house we go to serves Ribeye Cap, cooked flat, which is what we order on the rare occasion we don't make them ourselves. I need to go back to watch a few of your vids to see what we're making in the coming weeks, and I'll be using my new Dalstrong knife to butcher it, and my Meater probe to ensure it is cooked to a perfect medium rare! whoop! Wishing you a delicious 2024!! ps, thank you for your service, Nick! We are grateful for you!

[@BehindTheFoodTV]

Happy New Year Andrea! Hugs to the whole family from me ok? I love how much fun you and Sam are having with all of this!

[@jallen717]

Thanks for your service Nick!

[@Keith80027]

You guys proved what I thought since I was a kid, cut the meat against the grain on your plate. Thanks and Happy New Year!

[@BehindTheFoodTV]

It appears to be a universal truth!

[@broysbbq]

Great video! Love the rib cap, especially lightly smoked with a reverse sear!

[@BehindTheFoodTV]

Hey Brandon! Boyzzzz we got KZbin BBQ royalty in the house!

[@broysbbq]

LFG!@@BehindTheFoodTV

[@brian2359]

Those steaks look awesome! That knife went through that so smooth! Great job as always guys!

[@BehindTheFoodTV]

Thanks, Brian! I am truly blessed to have access to such great meats and knives!

[@JakeLovesSteak]

Ooh, that looks amazing! I need a ribeye cap now! Happy New Year, Al!

[@BehindTheFoodTV]

JAKE! Happy New Year! Where ya been my friend? I made a video for you and you never watched it! kzbin.info/www/bejne/hICXiHSvd9CGoNE

[@DayInTheLifeOfAl]

Great video! Nick, thank you for your service, my Son is now a US Marine as well.

[@nwyatt09]

Thanks! Tell your son Semper Fi from another Devil

[@samacc2536]

Yummm! Now that I’ve butchered up my rib roast as you’ve showed us, I can’t wait to try it! I cut them up smaller more though to get more of that surface area exposed to the flames. Love the videos Al, thank you!

[@BehindTheFoodTV]

Nice! You’re going to love it!

[@BehindTheFoodTV]

So? Are you going to make this change next time you cook cap steak?

[@dres-bbq3569]

For shure i am going to try this

[@ncsbear]

If you're willing to do a bit more fabrication, I've had incredible results using transglutaminase RM to roll the cleaned cap on itself and then cut the medallions once it's set. It holds together beautifully during the cook without any twine. This looks great and I'll have to try it next time.

[@karenwilson3968]

Happy New Year Al and Nick Looks like an EGG-cellent way to cook Sunday dinner. Doing this tonight!

[@BehindTheFoodTV]

Happy New Year Karen! How did it turn out?

[@bigvisk1125]

im going to buy a rib roast just to prep it this way sometime soon here. looks great.

[@BehindTheFoodTV]

Do it!

[@williamwilson2624]

You guys are changing the steak game. Great video as always.

[@BehindTheFoodTV]

Thanks!!!

[@FatMeatsFireBBQ]

Those look awesome!! 🔥

[@BehindTheFoodTV]

Oh, you think they look awesome? Wait till you taste them! They're even more awesome!

[@SnowDogsVlogs]

I think I need to try this for myself! Al. . come make some steaks for us! :P

[@BehindTheFoodTV]

I will make you and Jamie and the girls so much steak when you come you'll need to spend an extra night! Love you Jess! (P.S. Tell Memphis she gets an extra piece of steak cuz she's my favorite!)

[@DioGlenn]

A Little late to the party on this series but I have a question for you. Have you thought of Cutting a strip steak the "brazilian" way? I have always thought the Strip was a super flavorful steak but was not nearly as tender as a ribeye (or certainly a filet). But if we Brazilian cut Strip steak steaks do we have just have a better Strip steak or does it pass other cuts as well (like the Picana did)? BTW some great stuff here curious about one other thing as well. I have seen u reverse sear by pulling steak off at 105 110 115 and 120 and then finishing with your hot sear; my question is two fold what temp is best to stop at for Medium rare finished product and how long to actually sear the steak for (e.g., 4 sides at 30 seconds a side)?

[@timcox9650]

I love the reverse sear method. But what annoys me is what this video illustrates about the waste of fuel to do so. All that wood was added for a few minutes of heat. Maybe because I live in Arizona I am more sensitive to wood scarcity, but there ought to be a better way to manage fuel in a reverse sear cook. Thoughts?

[@davidhoffman1278]

A wood pellet stove? I've read that a properly maintained and configured wood pellet stove uses far less wood than the traditional chunks of wood stove does. A nice small solar panel powered electric grill? Use the Komodo cooker to its maximum possibilities? Grill, bake, keep warm, and sear? Not much lump charcoal used? Solar light powered oven, grill, stove? Yes, it needs lots of highly polished metal that is properly positioned and continuously monitored, but it's a good skill to master.

[@BehindTheFoodTV]

Honestly the only reason I sear like that over the firebox is that it makes for great video :-). If I'm cooking for myself I just caveman sear it, which takes no additional fuel. Here's a video I did where I tested different ways to sear: kzbin.info/www/bejne/jpWse6CVpM-gm6c

[@SmokingDadBBQ]

Now I want steak. Nice one

[@BehindTheFoodTV]

I will cook you a steak any time James!

[@preethamshetty23]

Very nice video 👏

[@BehindTheFoodTV]

Thank you!

[@smokingtarheel3003]

Hey wow, there are leaves on the trees and you have a short sleeve shirt on. Your steaks look like the best. Who needs Ruths Chris, The Capital Grille, and the others?

[@BehindTheFoodTV]

LOL us Yankees don't think it's cold down here yet! And you're right - there's only one steakhouse here that I think makes a steak good enough to serve me and it's not one of those. If I want steak I cook it!

[@koryweaver5868]

I want to get an offset smoker. Patriots pits is in the lead, but they don't do a cowboy firebox like the workhorse pits do. How important is the direct flame from an offset compared to a direct flame from a weber grill using charcoal from your offset?

[@BehindTheFoodTV]

Honestly not at all. I’d rather sear cowboy style (right on the coals) anyway!

[@koryweaver5868]

That is really helpful. Thank you!!!

[@BehindTheFoodTV]

@koryweaver5868 you’re welcome! Check this video out for more details on searing: TESTED: What's the Best way to Sear a Steak? kzbin.info/www/bejne/jpWse6CVpM-gm6c

[@dres-bbq3569]

Caperdiecap look at those great rib eye caps. No kidding, but these are these look great to me 🙂

[@BehindTheFoodTV]

They were so good!

[@KamadoJoeGrills]

🙌🙌

[@BehindTheFoodTV]

Thanks KJ team! I guess I should make a point of putting out more content on my Big Joe!!!

[@bigvisk1125]

i could go for some cappetty capped cap steak

[@BehindTheFoodTV]

just don't bust a cap in ........... B-)

[@argentummolonlabe]

Nusr-Et (Salt Bae) cooks it like that.

[@BehindTheFoodTV]

Well he’s got that going for him 😂

[@psidvicious]

Those flys were buggin the sh** outta me.

[@BehindTheFoodTV]

Not as much as they were bugging the sh** out of me!

[@psidvicious]

@@BehindTheFoodTV Touché 👊

[@BenFeldman-kz7gt]

Al, Great and informative video as usual! What’s left now is cooking and cutting the steaks in a hyperbolic chamber and in zero gravity conditions! This may require the sponsorship of Elon Musk!😂 I have confidence you can pull this off!👍

[@BehindTheFoodTV]

Just when I was almost out of video ideas! Hello Elon? It's Al. Have I got a proposal for you!!!