- Can this cap out cap this
cap to become the cappiest cap to ever bust a cap in? Alright, I'll stop. Sorry about that. I get a little carried away sometimes. But this is ribeye cap steak. At least this is the ribeye cap steak that you're used to seeing. If you've watched the channel before, you know that this is one
of my favorite stakes. It is the undisputed king. It is the most tender, most juicy, most flavorful cut of beef. Whether I cook it on a Kamado cooker or even whether I cook it
in the wood-fired oven. But I got a theory that I
might've been doing it wrong. So we've been doing all
of this, like roll it up and kind of cook it like a filet and then cut it up and eat it. But recently I've been
experimenting with this idea that the last cut being against the grain is actually the best way to make a steak the most tender and juicy. If I was going to do that with these, I need to like turn it on its side and slice this way in order to serve it, which is not the way that we eat these. I've got this piece here
that was rolled up right next to these as part of the same
piece from which they were cut. But this one we're going to cook flat and these we're going to cook
rolled up the traditional way to do ribeye cap steak. So why do I have two of these rolled up? Well, because to do this
test properly, I really need to do the traditional
way where we cook this and cut it this way, also do
one that I cook rolled up, but then I unroll and
cut against the grain and then this new way
where I'm going to cook it with the whole thing,
the whole time being, intending to cut it against
the grain like this. I'm not going to cut it like this
'cause that's going to be tough. I'm going to cut it against the grain. So I started this yesterday where I actually took this
rib eye cap that I cut off of a USDA prime G1
certified whole prime rib from Meat and Bone as part of a video that I made about the
right way to trim a ribeye, now that we know that the
last cut should be against the grain for ribeye steaks,
that's where we came up with that idea of the al-eye. But this idea of the ribeye cap being able to make the perfect steak even better. I hope I'm right. I mean this could be
pretty cool if I'm right. So to prepare these, I'm not
going to do anything really fancy. I'm just going to use water as
a binder for pepper to stick to. Yesterday when I was trimming this, I actually dry brined it, which means that I took salt and applied it to the whole
surface of these as well as a couple other steaks, 'cause I'm filming a couple
of steak videos today, so I don't need to salt it. But all I'm going to do is
put some pepper on here. It's going to be the only
seasoning we're using is pepper because the salt is already in there. Now when I dry brine, I put the salt in. I use about a teaspoon of
salt per pound of meat. Then I put 'em on this tray and I let it sit overnight for that salt to absorb into the steak
where it tenderizes and breaks down the fibers and gets that salt flavor
all the way to the middle. So the only thing we
need on the surface is this little bit of pepper. So to track the cook and make sure that we're cooking them to exactly the right temperature, I'm going to be using
the Meater Thermometers. I've got this meter
block here that allows me to connect over wifi and that way I can keep track of the cook without
having to sit out here. So I'm going to take
Meater probe number one and I'm going to put it right into this ribeye cap going right below the line to protect the internal thermometers. I'm going to put meter two
into the second traditional rolled ribeye cap stake. And then meter three I'm going
to put into this thin cap and I'm going to get as
close to the center as I can. Now Meater does have, by the
way, a new Meater 2 Plus probe that is thinner and better
for these thinner steaks. I can't use that for this because I'm actually filming
the first cook for a review of that thermometer and the steak
is already on the smoker. So what do you say we
get these on the grill? Remember I told you about
that Meater 2 Plus test? That's the steak right here. So that video's already
been out for a couple weeks. So you can find it on
the channel if you want. So I'm going to put my
ribeye cap right here and then I'm going to put my
traditional ribeye caps kind of next to each other, right next to it. And we're going to let
these start cooking. So I'm going to set up cook,
I'm going to choose beef steak. It doesn't know from a ribeye cap so I'll just choose ribeye. Really what I want is to
get this down to 115 degrees 'cause we're going to reverse sear. So we're going to smoke
it here, pull it at 115 and then we're going to sear it off. So let's go ahead and start that cook and then I'm going to do the
same thing on the other ones. And I'll be back when
these get to 115 degrees. (upbeat music) All right, the app is telling me that my flat ribeye cap has
reached that 115 degrees. So I'm going to pull
it out, wrap it in foil and let this rest until
its friends are ready. (timer chimes) Okay, our traditional ribeye
caps have reached 115 degrees. Alright, I'm going to let these
rest with the other ribeye cap and once all these steaks
are off, I'm going to set up for searing and you're not
going to want to miss that. All right, so I'm going to
start by spreading out my coal bed a little bit in here. 'Cause I want to build a wider fire that's going to come across my firebox. So I want to get this fire rip roaring hot and burn it all the way across. I've got this expandable grate that I'm going to put right
across the opening of the firebox and let that get good and
hot while the fire builds. (dramatic music) - All right, Nick, the epic conclusion to
the Steakapalooza trilogy. - I'm telling you. So guys, so you guys understand what this last couple
of days has been like. We butchered a whole prime rib. We cooked a rack of lamb for steak lovers. We did a test to see if the new way of cutting ribeye could actually regain the throne-
- The throne - And beef-
- With picanha, almighty picanha. - Yeah. We know how you feel about the picanha. - We introduced the Meater 2 Plus. - Oh, that's right.
- Actually the Meater 2 Plus things at super high temperature. - Yeah. - The reward for all of this
is the actual king of steaks. - The undisputed actual king of steaks. It's kind of a miracle
that comes off of a cow. - It's crazy. All right, so these two were cooked the traditional way. - Right.
- This one, I'm going to cut into an
eat the traditional way. - Okay.
- This one I'm going to unroll, so it looks like this and see kind of what the experience is. - Okay.
- And then this one that I'm predicting is going to be, I think the technical word is the shizel. We're going to taste last and
see, and you be honest with them. Like if I'm up-
- Oh, a 100%. - Okay. All right. - I will be honest.
- All right. And for those of you who are wondering, Nick is a Marine. Marines don't lie. Thank you again for my freedom. - You're welcome.
- Are you ready? - Yes.
- All right. So I'm just going to
cut this right in half. - Let's unroll this guy. This, I'm going to taste him as quickly in succession as possible. - Right next to each other. Okay. So I'm going to pull
the butcher's twine off of here while that plane flies overhead. - [Nick] It's all right. - And kind of give it, it
kind of looks a little, but if I turn it over like
this, I guess that looks, that looks better, right? So this is the same as this.
Let's take this piece here. Cheers.
- Cheers. - Cheers. - Tall order to beat that. That's, that's the best
thing I've had today. - Now this one was rolled up this way. So the, so the- - Grains are running this way. - [Al] Grains are running this way. - Oh, okay. Right. - I'm going to just cut it in
half here and see. All right. Looks okay. Are you ready? Cheers. Cheers. You still like this one? - I like that one better. And it's probably because the way that we cut
through that, I got a lot more of the outside char, which is my thing. - Yeah, that's true. You
do like that maillard. But this technically
there's the same amount. - It is, it's just in that particular body right here. - I'm going to get here. Take, take this one and
just see if that competes. - Oh yeah. Still I'm going that way.
- Still. Okay, so you're still sticking
with traditional, so this is Al's idea of, and the grains are running this way. Right.
- So Look at those juices just dropping out. Look at that. Cheers. Cheers. - This one definitely tastes better because it got more of
that maillard reaction- - Right.
- On the outside of it, which I love. - This one's more tender. It really is. - That one is.
- This is a thing now, right? Like we've known it for brisket, we've known it for big cuts. We've been cutting against the grain as the last cut every time,
and that's the most tender. And we've been ignoring it for steak. - The Brazilians know it.
- The Brazilians know it, right? So we take what we learned
from them from picanha. I think we've proven- - I think without, you know,
beyond a reasonable doubt that doing it this way, cutting
against the grain as the last cut makes it the most flavorful, delicious steak that you could have. - Yeah. Yeah. And I think the other
thing that we've proven after eating lamb chops
made for steak lovers and two al-eyes steaks
and a picanha steak, and three ribeye caps steaks is that our job's better
than anybody else's job. - Yep. - We win. You could win if you watch this video, show what video to watch next. Watch that one next. - It's probably a steak video.
- Probably. And we'll see you next time-
- On Eat More Vegans.
