Important Notes:
- High Heat, Short Cook Time: Rib cap, with its rich marbling, is perfect for high-heat cooking that delivers a beautiful sear while preserving its succulent interior.
- Aim for Medium-Rare: This cut is best enjoyed medium-rare for ultimate tenderness.
Pan-Searing:
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the rib cap for approximately 1-2 minutes per side for a deep, flavorful crust.
3. Reduce heat to medium and cook for another 2-3 minutes per side, depending on thickness, until you reach your desired doneness.
Grilling:
1. Preheat grill to high heat.
2. Sear the rib cap for 1-2 minutes per side directly over the heat to create a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.
Sous Vide:
1. Set your sous vide device to your preferred level of doneness (refer to guides for medium-rare, medium, etc.).
2. Season and seal the rib cap in a sous vide bag.
3. Cook for the time recommended based on thickness (usually 1-2 hours).
4. Finish with a quick, high-heat sear for a perfect crust.
Tips:
- Thermometer is Key: A meat thermometer is essential. For medium-rare, aim for internal temperature of 54-57°C (130-135°F).
- Rest, Then Slice: Let the rib cap rest for 5-10 minutes before slicing against the grain for maximum tenderness.
- Experiment with Cuts: Rib cap can be cooked whole or cut into individual steaks.
