Reverse Sear is Best for Costco Ribeye Cap

Costco ribeye cap, also known as the spinalis dorsi, is best cooked using the reverse sear method. This involves slow cooking to desired internal temperature, followed by a quick, high-heat sear. This yields a tender, flavorful steak with a beautiful crust. Expect a cook time of 45-60 minutes.

Understanding Ribeye Cap

• The ribeye cap is the most tender and flavorful part of the ribeye.
• It's a relatively small cut, so it cooks quickly.
• Often sold in pairs, typically weighing between 8-12 ounces total.

Reverse Sear Method

1. Seasoning: Generously season with salt and pepper at least 30 minutes before cooking.
2. Slow Cook: Place on a wire rack in a baking sheet. Cook at 225°F (107°C) until internal temperature reaches 125°F (52°C) for medium-rare.
3. Searing: Heat a cast iron skillet with high-smoke point oil (avocado, canola) until smoking hot. Sear for 60-90 seconds per side.
4. Rest: Let rest for 10 minutes before slicing against the grain.

Cooking Method Comparison

Temperature Guide

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-140°F (54-60°C)
• Medium: 140-150°F (60-66°C)
• Medium-Well: 150-160°F (66-71°C)
• Well-Done: 160°F+ (71°C+)