What Is Ribeye Cap Steak And How Is It Cooked?

There's a reason the ribeye steak is beloved among carnivores. Omaha Steaks reported that it's the most flavorful and tender cut available for a steak. The ribeye is located between the shoulder and the loin, and it's known for its fatty marbling. Three distinctive parts make up this steak.

In the center of the meat, you'll be able to locate the eye, or the longissimus dorsi. That's where you'll find most of the marbling and tenderness because this area doesn't get a lot of exercise, according to The Spruce Eats. Another small but key piece of this cut is the complexus, a small muscle that may or may not be included on your plate. If you do receive a cut with the complexus, you may receive less of the eye portion of the steak.

Steak aficionados also know to look out for the ribeye cap, the crème de la crème of meat, per Serious Eats.

Next time you're chowing down on a ribeye steak, take a moment to relish the unique parts of the cut. The portion to pay particular attention to is the ribeye cap, according to Serious Eats.

Known as the most expensive cut of meat out there, per Kitchen Teller, the ribeye cap surrounds the eye of the steak and is separated by a column of fat. It's about 16 inches long from end to end and 8 inches wide. It's the most tender, juicy, and flavorful part of the ribeye.

To cook the ribeye cap, you'll want to use high heat from a cast iron pan or grill. When it's done correctly, it should have melt-in-your-mouth tenderness and a buttery texture. This part of the steak made the Mashed ranking of cuts of steak by tenderness, from toughest to most tender, which noted that one cap can feed two easily.