Prime Ribeye Cap Cooked Sous Vide is the Best Steak Ever!

No joking, it really is the best steak ever! I decided to show what Sous Vide Prime Ribeye came out like if cooked sous vide and pan seared and basted. I cooked the steaks in a 133F bath for 2 hours. Then I applied seasoning, salt, pepper, garlic powder, and seared. After that I basted with butter rosemary and thyme and wow was it delicious!
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[@slickcross]

at 1:41 I swear he sounded like Jesse Pinkman from Breaking Bad when he said "It's the best" lol

[@JezzGT]

your so right!

[@TheFronkinator]

Lol I agree

[@realkevinharlan]

I thought that too haha

[@Mochiladearik]

lol its true

[@MisterMitchMM]

I sound like Tuco when I eat a Ribeye.

[@BigShticks]

I about died when you separated the caps. I too buy these from Costco and have watched them put them together. For the record they do not meat glue these as some have suggested. As evidenced from your ability to separate them with ease.They simply remove the caps from the whole rib roast, roll & tie them together then slice into portions. I Sous vide them as well & depending on how I feel I pan sear or blow torch. Hands down the BEST steak $ can buy!

[@derekhulbert2728]

Big Shticks hajqi

[@vinceamato1201]

@Big Shticks- me too! They roll those up so you can cook them like a filet mignon... but they taste way better. so why cut the string unless you use it for carne asada. C.T.P. - thanks for showing the best steak you can get. I was amazed to see these too. My costco also had the solid meat part of the rib eye for sale next to the caps, for people that don't like marbling or flavor.

[@simonekai2765]

I usually leave them as is, but tonight I'm using for steak salad so i'm actually glad he did this so I could see what they look like unwrapped.

[@rajkrishna336]

I like it separated than the whole. Separating the meat will give a different experience as it will multiply the tasty seared surface of the steak many times.

[@donnybrook8824]

Not 1 butcher within 100’s of miles of me knows what the a ribeye cap is. NONE. And I live in the outskirts of a huge city. It really grinds my gears.

[@briankillian5248]

Dude... you blew me away with this. I'm SOOO hooked on those caps. Thanks!

[@essel23fly]

Place these on hot pan a few minutes each side with the string still attached. Pop it in a 500 degree oven for 8 to 10 minutes. You get perfect steak.

[@ronniesilvio1385]

Wow I'm so impressed! Can't wait to try your recipe! Thank you!

[@jorick1810]

Great video! I just got my first ever sous-vide machine and your videos have given me a lot of inspiration. Thanks and keep up the good work!

[@jorick1810]

Thanks, but I'm not in the US (I'm in the Netherlands) so I don't think that's going to work. I got a Wartmann sous-vide by the way.

[@wendyaloo]

I may be chastised for this "method" but I bought them at Costco for the first time the other day ($40 for three steaks/six caps) and had to cook them in the quickest way possible for my starving teenager, so no time to get online for suggestions. All I did was keep them tied, baste them in a mixture of soy sauce, sweet soy sauce, fresh minced garlic and sliced onion and broil them for about 10-15 minutes on each side in an uncovered pan. I'm sure no one in their right mind would do it this way but gotta say that that was just about the best steak I ever had. Hats off to the chef. I'll try sous vide though.

[@ronwichman]

Why on earth would you cut the string. I would cook them the way they were sold.

[@donnybrook8824]

bingo

[@budzlightyear2212]

Right!

[@YohanNaz]

Ribeye is my favorite cut by far, this "cap ribeye" is something I've never seen so thank you for sharing this awesome informative video. The next time I'm anywhere near a Costco I'll be hawk-eyeing the meat section for sure.

[@missmya3972]

Oh my goodness.. this looks fantastic.

[@MaxsBestBootcampDanbury]

Costco's full prime ribeye steaks are always great, too!

[@trinitydiaz4804]

man oh man, this was fun to watch, i've never ever heard of this cut of beef before! thank you, sir!

[@paulie2tanks]

Drooling, Bro. Gotta try it! Very creative with the aromatics. Paulie

[@chrisjabre]

Awesome Video. Thanks for sharing!

[@CTP1111]

Thanks for watching!

[@nathankardos7894]

All you people criticizing him for removing the strings need to think this through...he mentioned when you eat this steak it would be best to slice it against the grain. He did the right thing taking it out. Cooking it when rolled up like it was would not only allow for much less caramelization surface area, it would not been easy to cut it against the grain. Good job Man. i thing it could have been very close to medium though ;) and drying off your steaks with a paper towel right before you sear them will create an even better crust for you. but thats all i got looked very tasty and is a cool unique cut you rarely see on the shelf

[@PukaHeadMan]

That looks great!!

[@iamgr80k]

Great job! Thank you for sharing!!

[@robdahlgren0506]

I wouldn't have separated them, cooking it as a single steak is the way to go. I suppose if you just wanted to pan fry them unwrapping might make sense (that way you don't need such a high temp inside to make them safe). But with sous vide they won't have to be overcooked to be safe to eat, so I say keep 'em whole and put a good sear on 'em at the end.

[@AlemealsCom]

Looks amazing...I've been using sous vide method as well lately.

[@Ja-ng5hi]

that looks so good

[@user-od4op6ng9y]

I've had the cap package in my hands at Coscto many times, but never bought it. I am always like one day. After watching this I'm sold! Its def my favorite part of the cow.

[@canonphoto]

Looks great! I did 3 giant ribeye's 2 nights ago when family was visiting. I did a cooler Sou Vide starting at 130 and after getting temp stable using water from kettle let it drop to about 126 over the 1.5hrs they were in there and turned out great, kept at 130 first hr, I finished same way on cast iron pan on BBQ side burner. Last night we still had 1 steak that we did not eat night before that was cooked, I cranked up BBQ as hot as it would go and gave it 2 min on one side and maybe a minute on other side and it still was cooked perfect edge to edge medium to medium rare for steak sandwiches. I won't ever not do Sou Vide again, I will play around with how I finish them.

[@DragonAurora]

I've got to try these and your cooking method.

[@scrantonguy]

Looks amazing.

[@tajvir]

video aged really well, remember watching this years ago

[@profdrrameshkumarbiswas1337]

I was sceptical about the technique, but for the first time recently I tried it. I did an entire deer filet marinated in red wine and a sppon of red wine vinegar, without salt in a plastic freezerbag and then in the same bag I cooked it sous vide (without even vacuum-sealing it or using a thermometer, just a pot of hot water estimated at around 55-60 degrees C) for an hour. Then browned it for a minute all told, in butter and a little garlic, let it rest under foil, THEN salted and peppered it. It was AMAZING, said everyone! Never had deer meat that moist and juicy, without the usual bacon fat, which changes the taste!

[@CTP1111]

nice, sous vide really shines with lean cuts (like venison) glad it came out good for you

[@17025601]

You are correct! Made 2 of the 4 (froze the other ring for now -- only 2 of us). 133 for 2 hours, but let it go another hour. Just salt and pepper and a sear. Wow! Delicious! Perfect! Thanks for the idea.

[@CTP1111]

nice! glad you enjoyed it!

[@WhiteThunderBBQ]

looks amazing buddy!!

[@jla8553]

I had this cut about 14 years ago. It really has changed my definition of steak ever since.

[@martinsteenskovgaard5027]

it is perfect......Absolutely perfect

[@petesrandomstuffs]

If my Costco had these, I would buy every single one, as well.

[@mccarjl]

I saw these at Costco yesterday and almost got them... will have to pick them up next time!

[@polyphonicmusic70]

I love caps. Porterhouse and New York are great too. Great video. must cook steak now haha

[@aalekhine5109]

I keep telling people about this but no one believes me...I did this in the oven on broil...Made a foil nugget to keep the broil high....amazing....Great video...

[@jr10]

Why cut across the grain? The Prime rib cap is equal in tenderness to the Filet Mignon . You can cut it with a plastic knife in any direction. You could also add a huge head start on flavors by adding herbs and seasonings prior to bagging.

[@nebula2294]

Never had a prime Rib-eye cap with the tenderness of a Filet Mignon.

[@WinrichNaujoks]

I'm surprised it was still pink inside, given that he had it frying in the pan on high heat for several minutes!

[@zoltanvacsi5135]

Thank you, awesome , will get the cap, thanks again

[@trilogyrich]

This is awesome in every way. My favorite part of the rib eye. And yes, I pan fry too.

[@maxnkathy7911]

Just picked up a pair of these at Costco. Thanks for your video.

[@jersauce1337]

spinalis dorsi is the technical term you are looking for, and as a butcher its is by and far the best cut in the entire animal and sous vide is also by far the best cooking method for steaks.

[@FazerWiz]

I'm a big fan of sous vide and have been using it for many years, especially for poultry, however it's NOT good way to cook prime beef with lots of marbling because the extended time in the sous vide melts the fat and meat juices and they run out of the meat. Just look at how much liquid he has in the bag! Best way by far is to sear the steak in a REALLY hot and heavy pan, add a meat thermometer in the centre of the cut and place is a super low oven, say just 150f. Then wait until the centre temp comes up to your preferred amount (133 in his case). This has a similar effect to dry ageing, evaporates moisture but concentrates the flavours without the meat juices running out. Just try it, you'll be amazed at the intensity of flavour. Sous vide is best for tenderising tough cuts, not tender ones like this.

[@anthonykent00]

Awesome video. I bought the same pack from Costco. I almost took them apart, but grilled then with the string. From the looks of the pieces, I will probably open it up next time.

[@riner9]

smells so good

[@JamesYoung61]

Great job dude.

[@mattclark8746]

Have you tried cooking without rolling them out, with the butcher string still on? Curious which way has better results.

[@paulpentz6248]

lets give it a try, nothing gained, nothing lost, looks fantastic

[@r12clark]

I came across these at Costco a few months back and had to try. they were amazing. any advantage to unwrapping them? I cooked them as they came on cast iron skillet.

[@keith1241]

I love ribeye cap. The only thing I do differently is add the pepper after searing. If you add it before, it will burn an be less pepper taste than just bitter.

[@toytimeofficial8933]

I'm personally a fan of the eye not the cap so I was pretty excited to see the prime eye being sold. Don't know if you have seen the Steak Ager, but I recently got one of those. I bought a whole prime rib roast, aged it, cut it into steaks then separated the cap from the eye and put them in the foodsaver bags. I found this the best bang for your buck from Costco meat.

[@ericsandler5352]

Love your vids thanks!!!

[@nitramretep]

I would use a well seasoned carbon steel pan, it adds a lot more to the sear. I would also recommend using Ghee instead of butter (a refined butter fat product) that can make a tremendous difference to the sear taste. Good video! You cooked it to perfection A+++

[@JonnyParker-]

also you get/make ghee easily by just melting down normal butter and skimming off the milk solids that float to the top. Thats the stuff that makes butter burn and go nasty when heated high temps. (for anyone that doesnt know)

[@TheLobstersoup]

Generally I'd agree. The heavier the pan the better it is for keeping heat and absorbing the cold from the meat. However this meat was pre-cooked (so it isn't cold and doesn't reduce the temperature in the pan). He also cooks on gas, which is generally still the best way for this kind of dish. You simply get better control over the heat than with any electrical oven. But generally and especially when you don't cook on gas your's is sound advice. The butter however is not really for the initial cooking process, but more as a flavor enhancer to finish the process (on low heat). Butter is a natural flavor enhancer, ghee/cleared butter isn't.

[@sdgelectronics]

Not strictly true. Induction hobs are far more reactive and controllable than gas hobs.

[@peteulberg2644]

great video, love the way it turned out. Can't say I ever knew or heard of Cape steaks. I will most definitely try it next time my wife and I go to Costco. Thanks bud

[@kimmiekoolbeans]

That looks fantastic CTP! good job man! ya made me hungry lol :) I think I need a steak today ;)

[@galliontrillion]

just good and yum

[@Tenekai]

Cuts butchers twine - IQ continues to drop.

[@mnamous9823]

Adrian At And T Did you have a stroke while typing that?

[@b4ds33d]

Adrian At And T wondered the exact same thing about your post.

[@mickboyce386]

@Adrian At And T You need to watch the sous vide everything channel. 990,000 more viewers and does a better job

[@donnybrook8824]

I literally stopped watching the video after he cut the twine.

[@18hot30]

@@mickboyce386 nope the dude still can't pronounce sous vide properly fuck that. plus I always wondered how they'd look separated so yeah, you go tell someone how to eat their food, but when it comes to other personal things everyone bitches for nothing basically. no wonder the world has gone to hell, the last 4 generations are all little bitches , gender assuming intended. just waiting for that phrase too to become part of everyday speech lol

[@openureyes929]

TUMMMMMM... I have never seen cap for sale. Will be checkin out Costco soon. Great video Thanks.. !!!

[@glockgoon7]

you've been missing out your whole life then.. all time best cut

[@vinman1017]

"ROAST THEM OR WHAT EVER" ? The important thing is that it works for your enjoyment.

[@Lumpy007]

Those damn things are so good anyone could throw them in a fry pan and have a delicious steak dinner. Nothing better. just got my first sous vide and have yet to do some in it. I'm sure it will be the best I've ever had.

[@dragrace1989]

Ribeye Cap is amazing!! I like to buy a ribeye roast (full 7 bone or partial) then separate them yourself (its really easy). You get a nice ribeye eye and a rib cap. Cook them separately, each piece can be cooked to perfect temp!

[@bigdgoriders]

Have you considered getting the Umai drybag system and getting in to dry aging entire sub-primal cuts?

[@puppydrooljuice504]

Next time you get them, leave them intact. Quickly freeze for 15 minutes then high sear on all sides. Sous vide for 75 minutes with butter, garlic, and thyme, S&P. Maillard prior to sous vide enhances the meat flavor and carries through the steak. When they come out, pat dry and re-sear quickly. You'll maximize flavors and achieve a better result. Good job!

[@joe7917]

Damn that's a good looking steak. Nice job

[@blahplayhard4092]

Great video. I'll have to keep my eye out for these. When you basted, did you turn the temp way down? I tried doing a butter baste while searing the other day (in my super hot skillet of course) and the butter basically just burned really quickly. It didn't really work. Also, why no searing on the sides? It looks like they got a decent enough indirect sear but was there a reason not to set them on their sides for a few seconds?

[@CTP1111]

I didn't turn the temperature down, kept it as high as possible because when I added the steak it cools the skillet a little and needs to keep the temperature up. I didn't do the sides because the steaks were in there long enough already I didn't want to over cook them

[@0MG]

Why do you season after versus before the sousvide bath?

[@StefanSteinerWA]

Great video. Just a recommendation to try a well seasoned cast iron Lodge skillet. They truly are amazing and last forever. They are the best!

[@SKI1333]

Beautiful.

[@rschm87568]

Love all the experts and their comments

[@DrWoodyII]

All was looking good until you cut the string. What the F---? Thank you for the stroke!

[@brianschott8162]

For what it's worth I concur with Big Shticks, there's no glue here -- simply butcher string. I've purchased them about 1" thick, and recently just picked up some that about 2.5" thick. I found them today (two @ that thickness) for 37.95, whereas yesterday they were just over 50 bucks. So I snagged the only remaining pack today. What a wonderful tasting meat. I've got my 21 year old daughter trained to eat a fillet medium rare (to rare) without any further sauce or flavorings (challenge with my ex and misunderstanding of proper steak cooking methods), she was floored with the taste of this steak.

[@stephanosalinas8614]

nice video thanks for sharing!

[@j.j.jamison4593]

2nd time I've watched this........think I'm now ready to make the cap steak. See them at costco. My son making these using at 225 deg. oven to prep then finish on very hot grill. I've got the sous vide - so going that way. Thank you.

[@MrBigangry]

putting your meat in the freezer fir a bit prior to searing helps. the dryness of the freezer air helps. sear once before sous vide and once after. cry freezing is the extreme when sous vide meat is dumped in liquid nitrogen before going in the deep fryer. point is a cold steak after sous vide allows for less grey area when searing.

[@hardrockjoe2159]

All these comments, I mean, that steak looks good as hell! People have different methods and different taste. Jesus Christ! Give credit to where it is due. True, I prefer the grill and smoke method, but I also have eaten plenty of pan fried steaks that were mouth-watering in their own way.

[@cachecow]

Perfect!!

[@BrianGrewe]

I made this today alongside a cream marsala shallot sauce. Hands down the best steak I've ever had and I've had lots of expensive cuts over the years.

[@CTP1111]

glad you enjoyed it!

[@williamchoi808]

I agree with this man about the rib eye cap being the absolute best steak. I'm usually a seafood guy and not much of a meat guy (unless the meat is quality and cooked well). But I always loved the cap part of the rib eye; as a matter of fact, the only reason why I would order a rib eye is so I can savor the cap part. :)

[@ace0gene]

this video changed by life! have had a few of these wrapped ribeyes and completely ruined them. Now i know how. thanks you

[@macs2015]

i bought these about a month or two ago and it didnt occur to me to just cut the truss off and cook them separately. i ended up with a giant piece of steak that was a bit too rare. this is a great technique!

[@ThursdayMonkey475]

Dude... I need to sous vide. Those steaks look so perfect and delicious.

[@CTP1111]

It makes perfect steaks pretty much foolproof!

[@wilhard45]

Curious but why use Kosher salt? Why not fleur de sel or light grey Celtic? If you are going to have prime steak and go to the trouble of doing it sous vide wouldn't you go that extra step and use the best salt you can find? Did you use tellicherry peppercorns?

[@RamosWashington]

I've been using avocado oil for searing. It can be heated up to 500 degrees as opposed to 435 for canola oil. Its taste is completely neutral.

[@commentcopbadge6665]

But what's the price difference? I've seen avocado oil twice the price of canola.

[@RamosWashington]

I only use avocado oil where smoking point is an issue, as in stir-frying. It is too expensive for all-purpose use.

[@commentcopbadge6665]

Ah, I see. Good idea. How about peanut oil? That's not as expensive right? I know for a fact it has a high smoke point too. Chinese restaurants used to all use it, but because of allergies they've really cut back. Ever deep fry avocado wedges? It's amazing! Life changing even. lol

[@RamosWashington]

Peanut oil is surprisingly expensive and has a smoke point of only 440 degrees. I now use a small amount of avocado oil where temperatures have to be very high, and corn oil for everything else.

[@commentcopbadge6665]

440? That's it? I think I'm gonna have to try me out some avocado oil then to sear my next thick steak.

[@medlicottjg]

what was the foil covered pan that you put the meat into?

[@MrMZaccone]

Never mind. I read down and got my answer, thanks. Well done (no pun intended).

[@BottyGuy]

I buy 4 bone ribeye roasts when they are on sale (usually holidays). I look for roasts with nice caps, then remove the whole cap, remove the all four bones as one rack and slice the eye portion into 6 steaks. I freeze all of it for later use. The cap is really the best part, and it is always overdone when cooked as part of a roast or a steak. I usually cook the whole cap and slice it as you would brisket or flank steak for 3-4 people. I'll have to try sous vide next time. When I save up a couple racks of ribs I smoke them. yum.

[@CTP1111]

sounds amazing!

[@otmills]

Damn you! I can't reach in the screen to get a bite. Thanks for sharing the method. I'm heading to Costco.

[@fredwu5965]

Exactly what I am looking for as I get the same thing from Costco today : D

[@JB-ts1sn]

Going to costco now!! I have 15 minutes to get there b4 they close, tonite is nite!! Thanks for sharing!!!

[@CTP1111]

good luck!

[@chunkofbutter75]

Is there a reason you do not season them before the sous vide? I'm new to this. But it looks delicious.

[@CTP1111]

for some strange reason, nice cuts of beef taste better if seasoned after the sous vide cooking

[@01Mary02]

I love the Sterling Silver Cross-Ribeye from Sobeys. It's even better than filet mignon. I just put a bit of garlic powder, parsley, salt and pepper and put it on the grill. You don't need any bbq sauce or anything else, because it's fantastic the way it is.

[@SinisterKnightz]

Would it make any difference if the strings were left uncut and the two rounds were processed in the same manner?

[@CTP1111]

it would probably be just fine

[@AngellGaby]

Those are my favourite cuts aswell ! But they are so hard to find... I usually get the entire thing just to have them

[@Xelbiuj]

Nice, I prefer a reverse sear on my weber kettle, sousvide does a wonderful job with presentation though.

[@bgnyc1]

I saw these in costco recently and wasn't quite sure how to cook them. Unraveling them definitely seems like the right thing to do, although cooking them in the round form would be more appealing to the eye. Did you try that at all? This looks amazing. You stopped using the waring pro sealer i see. why the change?

[@CTP1111]

I stopped using the waring pro because I ran out of bags, and also was gifted a foodsaver with a shit ton of bags, so ill be using it for a while till I run out again!

[@davidsmith871]

This is hands down my favorite part of the cow. When I order or cook a ribeye I always eat this part first when my appetite is at its highest and I can really savor it. I like a little of the interior fat strip left attached. A lot of people for one reason or another won't eat the pure fat but for me it's like foie gras or something. To each his own taste, I guess. Happy eating!

[@Lumpy007]

Some of my family cut the cap off (too fatty!) and I cheerfully take it off their plate and chow down! They also don't eat the bones which are my fav part.

[@arejetko]

says "I got some in LV a few weeks back - I agree, awesome!"

[@hectoralicea5945]

you've said it brother. I got mine at Bj wholesale....was turned on by it about 3yrs ago. The best steak ever, I love em on the grill.

[@hiimbrady]

I'm not big on the sous vide method (stubbornness) but I know a nice looking steak when I see one. Well done (no pun intended).

[@100trumper7]

dude, you suppose to cook it with the butcher twine on it

[@kanakzbadeesh2083]

Brain Storm I was like yelling through my phone... don’t take twine off

[@outsiderdf]

It's better like this

[@hawjsta]

Good looking piece of steak, would love one of those off the grill.

[@KatotownUSA]

I did this with the prime ribeye caps with garlic and thyme from my garden, some irish butter. Cooked at 134 for about 3hr30min. Served with some amazing homemade twice baked potatoes with broccoli tops (the ones Matty Matheson does) Easily the best steak I've ever eaten. And I've worked in fine dining for 7 years. Had plenty of good steaks, but this was better.

[@CTP1111]

Jon Scrambo thanks for trying it and commenting!

[@KatotownUSA]

C.T. P Absolutely, man. Thanks for putting up the video. I actually made it for my best friend's birthday and he was blown away. Had a great bro-meal because of you lol.

[@CTP1111]

Jon Scrambo lol been there done that before!

[@tubeaholic]

Juan Ulysses since we have a little thread of those who regularly cook this way, I'm going to share this with you. I shop at Restaurant Depot. (I have a pop-up Crêperie on Miami Beach) so I wanted to see if the technique trumped the grade. Since grading also involves the age of the animal (as well as marbleization) I wanted to see if an aged animal would replace part of the function of aging a steak, so I bought a standard ribeye (I broke down my own ) but selected it carefully. I cut them 1.5" to get 1# steaks and cooked them for 2:30 at 136, finished in Ghee with fresh thyme and a dust o*of French herbs. The flavor was similar but having the Ghee gave it the fat back and was amazing. I'm not so set on prime. Just think of pressure cooking on meat with a considerable amount of connective tissues. Try a lower grade and see how it comes out for you.