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Free time and warm weather finally aligned to allow for a cook! Pulled a prime ribeye cap steak (Costco) out of the freezer and gave it a go. It was tied into a hockey puck shape with butcher's twine. I decided to remove this and cook it like a more conventionally shaped steak, figuring this would create more surface area for my rub and for the maillard reaction. Dry rub was sea salt, black pepper, garlic, onion, parsley and smoked sea salt. Served with mashed yukon gold potatoes and a salad. Tasty!