My wonderful brother was here this weekend. As I posted in the LA thread we went to Republique; he was here for our turkey fest, and last night I went all out and grilled a Snake River Farms Black grade ribeye cap.
Its such a delicious piece of beef that it needs very little attention. I trimmed exterior fat and silverskin. Following a suggestion from here, https://blog.thermoworks.com/beef/rib-cap-and-roast/, I tied it after salting and peppering the exterior.
Ribeye caps seem to vary in thickness. The ones I used to get from Costco (they don’t carry them anymore) were thin strips rolled in a circle and tied. The first one I got from Snake River was also quite thin, but this one ended up measuring around an inch and a quarter. Rather that just grilling it over direct heat I set up a two zone fire and started it over the cool side. I took it to 110 and switched it to the hot side. Flipped it constantly until it came to 125. Pulled it off and let it rest for around 10 minutes while I finished the sides.
Turned out perfectly! Let a little beurre de baratte melt over the hot meat.
I served it with mille fois potatoes and sauted vegetables.
So good! Not cheap by any means. Snake River regularly offers discounts which I snatch up, but a hunk of wagyu is an indulgence. Highly recommend it if you are in the mood to splurge.