The Best Part of the Ribeye - Smoked and Reverse Seared Ribeye Caps on a Big Green Egg

How do you cook the most tender, juicy, delicious steak? Leah and Al show you how with these amazing wagyu ribeye cap steaks from Snake River Farms #thecowwasvegan
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SRF American Wagyu Ribeye Cap Reverse Seared on Big Green Egg

If you love ribeye steaks, you know that the ribeye has two muscles - the eye of the ribeye (longissimus dorsi) and the cap (spinalis dorsi) muscle. The cap, which runs around the outside edge farthest from the bone, is the most well-marbled, tastiest, tenderest and most delicious muscle on a cow.

In this episode, we smoke and reverse sear two American Wagyu Gold ribeye cap steaks from Snake River Farms on a Big Green Egg. These are frankly the best steaks either of us has ever tasted. What's more, we do the sear in a cast-iron skillet in the kitchen instead of on the grill - a technique we haven't taught you yet - and the results are spectacular so watch to the end to get that technique down. If you haven't learned to reverse sear steak, this is your chance!

You can see the full directions and a more detailed discussion at https://www.eatmorevegans.com

If you have any questions please leave a comment below and we will reply to every comment - we promise!

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Food:
Snake River Farms (https://bitly.4emv.com/Snake_River_Farms) sells whole Ribeye Caps and occasionally has them available as rolled steaks. It's ok if you can't find the steaks - just buy a whole Ribeye Cap, cut it in half the long way and roll it up with cooking twine to make two steaks. It costs the same as buying the two steaks.

Here are the links:
SRF Wagyu Gold Cap of Ribeye: https://bitly.4emv.com/SRF_GoldCap
SRF Wagyu Black Cap of Ribeye: https://bitly.4emv.com/SRF_BlackCap
SRF List of Available Ribeye Cap Steaks: https://bitly.4emv.com/SRF_RolledCapS...

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