I must say I have cooked some incredible steaks.
and I have already declared the queen of all meats and today is the day that I
crown the king. This is the king of all steaks and I'm going to show you how to
butcher it check it out.
The king of all stakes comes from the export rib which is basically the whole
ribeye loin. I got this one from Sterling Silver Premium Meats and if you are
wondering this is choice grade. After removing it from the packaging I split
it in half, one part I'm going to be using it on a future cook as a prime rib.
As you can see even though this is choice grade it has a good amount of
intramuscular fat and for today we're going to be using the cap out of the
ribeye roast. To remove the cap from the eye is quite simple just wiggle your
finger around until you loosen it up from the eye. Once you feel that it's no
longer loosing it up just use your knife to remove it check it out.
Now that it has been removed we are left with this. In a very near future video
you're gonna be seeing me cook cowgirl steaks and it's gonna come out from this
piece. But now getting back to our cap in order for it to be considered a king of
steaks it is important to remove all the silver skin and additional fat. Once it
has all been removed we are left with this beautiful piece of meat.
To cut out the king of steaks I like to do it three fingers thick.
For me that's the perfect thickness and then all there's left to do is
assemble it, and here's how.
To secure the steak I like to tie it up with some butchers twine
And there we have it, the king of all steaks also known as cap steak
Now that we have this beautiful steak ready it is time to season. I'm seasoning
it with salt and freshly ground black pepper. To ensure that I keep the correct
temperature I am using my wireless thermometer this thermometer does not
take temperature from the tip but a little bit farther apart so if you have
the same be sure to insert it all the way through.
But now that we have these beautiful steaks ready it is time to cook them. I am
cooking both of them until I reach an internal temperature of a hundred and
thirty five degrees Fahrenheit and then I'm searing them off.
So let's do it!
Alright guys we have our beautiful stakes here. Are you ready Angel? I'm ready!
Are you hungry? i'm hungry. We're hungry man it is dinner time for us and we are ready to...
You know what this steak is called? Yeah. What is it?
Ribeye cap. Ribeye cap how do you know? I had a teacher that he taught me you know
a little thing here and there. Really, what's his name?
I forgot. Yeah I know, he must be a good teacher. Huh he was alright.
Wow! He's alright!
Anyway, are you ready to try it? Im ready! All right enough talking let's try it.
All right Angel. Yeah I just grab from wherever?
Yeah grab from whatever. They are all the same?
They are all the same, no there's no experiment we're just determining if this is the king of all
steaks go for it.
Wow okay that's, that's really good. It is amazing. Oh boy! I know
a lot of people gonna say it is not worth doing that to the ribeye because
of the eye of the rib eye, and then you have the cap of the rib eye which is the
best part of the rib eye, but, you okay?
is it worth it? Yeah. Now let's get this
very very clear this is a cut obviously it is not Japanese Wagyu A5 which is
a grade just like picanha. Picanha is a cut this is also a cut for me this is the
king of all steaks and the best part of the cow after the Queen respect the
Queen. Respect the Queen! We are always like Queen before we like Kings, agree?
Yeah yeah yes I'm not a I'm not a lover of Kings you know you dont like Kings?
But this this King is kind of good. This, I will eat this King
Anyway guys this is the ribeye cap for me king of steaks? King of steaks! King of stakes yes.
I don't think there's any other cut in the cow that will make anything better than
this one. Now I'd love to bring this to the
comment section so you guys can tell me if you agree with me. I think they might
say that a tomahawk is the king of steak but a tomahawk
steak is a ribeye it is just a ribeye with a big long bone yeah exactly this
one is the best part of the tomahawk steak right so to me... But you can't grab this
one with your hand like this, thats the only difference. You can't do caveman style. you can't be a caveman.
I agree, I agree I love to know which steak for you guys is the king of steaks
put it on the comments down below everybody for us at least king of steaks
right here. Agree? Yes your highness. Yes your highness. Anyway guys I hope you enjoyed
this video I hope you learned something new how you can cut your own ribeye cap
yourself. If you do enjoyed this video make sure you give it a thumbs up if
you're not a subscriber be sure to subscribe for future videos remember if
you are interested in any of the equipment I use everything is always in
the description down below thank you so much for watching and we'll see you guys
on the next one take care everybody we out. You know this would be really good with?
What? Some rice some Japanese rice some Japanese rice that we learn from
Hiro? Go get it! The rib eye cap needs to be cooked a little bit more than
medium-rare because of the texture you know if you cook it too rare then
the texture, I don't like it that much. Oh this is the sushi rice everybody. I just
kind of. I want all of that because you got the last one. It's kind of sticky and its hot.
Sushi rice everybody this is a special kind of rice and I definitely recommend
it learn it from my brother Hiro, Hiro shoutout to you how is it with the rice
Angel? Angel approved? Angel approved! Guga approved! See you guys on the next
one everybody take care bye bye. Try this rice everybody it's good. Oh yeah!