Just about to cook up this 2.2 lb ribeye cap steak… I was thinking of going low and slow 250° Fahrenheit until it reaches 115° f and then removing and searing in a cast iron.
Any other suggestions/recommendations?
by K33POUT
6 Comments
icouldbesurfing
That’s my favorite cut. Looks/ sounds amazing. I usually make a peppercorn sauce out of the fond. A little brandy or cognac to deglaze, beef broth, cream, peppercorns.
Aspen9999
Unroll, season well. Reroll, rotisserie if you have one, otherwise for oven …. Turn your temp up to 500 degrees place in oven for 15 minutes, do NOT open oven door for the rest of the process Turn heat down as low as you can for another hour or two. will sear the outside quickly then slow roast. The longer you leave it in on low the more well done it will be. If you want it on the rare side sear at 500 degrees for the 15 minutes then shut the oven off completely and leave for an hour in oven without opening the oven door.
ZepS4
May I ask where did you buy such a beautiful cut?
Jolly_Lab_1553
Hmm I’d probably unroll it to start, season, I’d might even skip rolling it back up just reverse sear it. It’ll be very tender and looks like good marbling, nice find
6 Comments
That’s my favorite cut. Looks/ sounds amazing. I usually make a peppercorn sauce out of the fond. A little brandy or cognac to deglaze, beef broth, cream, peppercorns.
Unroll, season well. Reroll, rotisserie if you have one, otherwise for oven …. Turn your temp up to 500 degrees place in oven for 15 minutes, do NOT open oven door for the rest of the process Turn heat down as low as you can for another hour or two. will sear the outside quickly then slow roast. The longer you leave it in on low the more well done it will be. If you want it on the rare side sear at 500 degrees for the 15 minutes then shut the oven off completely and leave for an hour in oven without opening the oven door.
May I ask where did you buy such a beautiful cut?
Hmm I’d probably unroll it to start, season, I’d might even skip rolling it back up just reverse sear it. It’ll be very tender and looks like good marbling, nice find
Brociole
Sweet!