What is Rib Cap Steak and How Can You Cook It?

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Wood-Grilled Cap, Whit Truffle Béarnaise

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Tasty is a subjective term in most cases, but it’s not likely that you won’t agree that ribcap steak is one of the tastiest cuts you’ll encounter. The cap of ribeye steak is largely hailed as one of the best cuts of steak you can put in your mouth, thanks to its incredible marbling that gives it its full flavor and perfect texture. If you haven’t yet heard of this type of steak, you’ll want to learn about it. Fortunately, we have all the details for you on the ribcap, how you should cook it, and why you should add it to your arsenal of steak options.

What is Ribeye Cap Steak?

This cut of steak goes by a lot of different names, so it’s possible that you’ve heard it referred to as rib eye cap steak, prime rib cap, or even Wagyu rib steak. Regardless of its name, it all comes from the same spot: the rib primal area of the animal, which sits under, and lends its support to, the backbone. This is also the same area where you’ll get prime rib and ribeye cuts of steak.

What Makes Rib Cap Steak So Good?

The rib caps are actually part of a ribeye cut. These come from the curved top end of the ribeye, the muscley part that sits against the backbone. It’s not used for much movement, which is why it has the amazing melt-in-your-mouth texture that it does. Basically, the more a muscle is used, the less tender it is because it gets worked in more. Infrequently used muscles like the rib cap muscle are the kind most steak lovers crave!

Is There a Difference Between Wagyu Rib Cap and Regular Ribeye Cap Steak?

You may have heard of Wagyu steak and how its standards are among the highest for steaks. Well, the same is true for the Wagyu rib cap. If you find a steak that’s denoted as Wagyu ribcap steak, you have a steak that’s been graded with the Wagyu grading system. The system sets extremely high standards for its steaks, much like the USDA Prime grading system.

How to Cook Ribeye Cap Steaks

Much like your other favorite cuts of steak, ribeye caps fare well pan-seared on the stovetop or cooked on the grill. Both cooking methods bring out the steak’s delicious flavors and, if you’re careful about cooking time, leave the smooth texture intact.

For either method, the preparation process will be the same. First, trim any excess fat off the outer edges of the steak. Then, season your steaks with salt and pepper or your favorite steak seasoning. Be sure to have your ribcaps warm to room temperature, usually for about an hour or so, before you cook them.

If you’re cooking your steaks in a pan, first melt a couple of tablespoons of butter over medium-high heat. Once melted, add the steaks slowly and allow them to cook on one side for about 3 to 5 minutes, depending on your desired doneness. Then, flip to the other side and cook for another 3 to 5 minutes. Medium rare is an excellent doneness for ribcaps, and you’ll need to cook them to about 130 to 135-degrees for this level.

On the grill, sear your ribcaps over high heat for about two minutes on each side, and then move to another part of the grill over medium heat. You’ll need to cook them for another 4 to 6 minutes on each side to your level of doneness.

With either method, be sure to let your rib cap steak rest for 10 to 15 minutes to lock in all the juices before serving.

Conclusion: All About the Rib Eye Cap Steak

Beef rib caps are quite a treat for any steak enthusiast! We hope this article introduced you to this incredible cut and gave you some ideas for cooking it. As always, check out our other helpful steak articles, tips, and recipes at Steak University!