The thickness that I am referring to is the depth of the beef, as measured from the bottom of the cutting board to the top of the beef on the other end.
But really, this should be largely academic, as you should be cooking to a temperature point, which should be easy given you are going to be using a sous vide machine, right?
If you want, say, medium rare, set the cook temp to 130F and let the machine go to work.
Once its done (usually 2-3 hours), then take out, let it rest for at least 10 minutes (even pop it in the freezer if you want), then place the side of the beef with the most surface area on the skillet for about 20 seconds, flip, another 15-20 seconds, then, voila, done!
I would say that’s width. ‘Depth’ registers as height to me.
This cut is tied into a round for a good reason–even cooking. You wouldn’t pull a skewer from a skirt steak and expect it to cook like a steak, either.
Costco formerly would occasionally drop the price to $14.99 while keeping the de-capped ribeyes higher, but not anymore where I live. Now the caps are always within $1 of the same price.
Has that been your experience? Tied, I don’t think it cooked evenly last time. But then at least in my experience, most steaks don’t unless you add a modicum of technique.
Yes. Because, rolled and tied, it’s not a monolithic puck of meat, different textures can cook differently. But compared with unrolling and then cooking, yes, far more even. The cap is a different muscle, and I think it’s superior in flavor to the true eye.
My memory is I tried pan searing one pinwheeled, and one unwound. Neither “cooked evenly”, as in medium rare from surface to center, but as you say, in both cases, the different textures cooked differently. Both were tasty.
For most steaks, I reverse sear, and I was wondering if sous vide might offer something similar . I believe I have heard your sentiments on sous vide.
It’s a “rich” piece of meat, so eating just one strip at a time is appealing.
I don’t know if you’re interested in trying this, but the results have been great for me.
Skewer the rolled steak with two perpendicular steel skewers. Bake for an hour in an oven set to 120F. Meanwhile fire up a HALF-full charcoal chimney until the bricks turn grey. Perch the skewered steak atop the chimney, and roast each side 90 seconds.
For the record, I did a St. Patrick’s Day corned beef sous vide this year. Bathed it in its store wrapper in fact. I was concerned it would finish too salty, but it was fine.
Totally get that, but it’s a different experience. One of my very favorite childhood meals was skirt steak that had been rolled, skewered, and cut into pinwheels. I loved unwinding the seared wheel, and comparing the different tastes and textures along what became a ribbon of goodness.
I also had skirt steak as a childhood treat. It was my mom’s favorite cut of beef to prepare for us when splurging a bit. Nowadays when I want skirt steak I buy hanger steaks, as they’re similar in flavor but I like them even better as they’re often thicker.
Regarding ribeye cap, I cook them two ways. Unroll, remove the silver skin on the inner radius (inner aspect of the cap) using kitchen shears to minimize beef waste.
Cut into 1.5” lengths, place on metal skewers, salt, cook over hot charcoal.
Salt and sear in a lightly oiled hot frying pan, browning on all sides, using the walls and bottom of the pan to sear two sides of each cap simultaneously. Optionally, baste with herbed butter in the frying pan for the last part of the cook.
Ribeye cap is my favorite cut of beef. I always unroll it for two reasons, one to remove the silver skin although you can chew through it without difficulty, and second to sear all sides of each cap. When cooking it in a wheel, too much of it remains unseared. This cut benefits from maximizing the Maillard reaction. It’s marbling and stringy muscle fibers make it forgiving even if cooked a little beyond medium, which to me is worth the trade off to get good browning on all sides.
I like to sear all 4 sides of each unrolled cap. When I do this from raw, the center gets a little more cooked than I like. Therefore I’m concerned searing as hard as I prefer on 4 sides after sous vide would make it even more internally cooked than I prefer. Maybe I should try searing from frozen!
When Costco started to offer ribeye cap, it was one of the best quality of life improvements I could ask for in my adult life. Previous to this I would sort through packaged ribeyes lookin for examples with large cap portions. I would be seriously disappointed if they reverted this decision.
I saw a Netflix special filmed in China that specified a cut of beef neck which they claimed was the most prized part of the cow. I’m not sure how to obtain it in the US but am curious to try.
The unevenness comes from flat surface heating (grilling, frying, etc) the unwound, different portions at higher heat than you’re planning to serve at.
And frankly, until SV’d food comes to a terminal temperature, it’s uneven, too.