On Deckle: Sous Vide Ribeye Cap with #anovafoodnerd Jeff Akin
I’ll admit, three months ago, I didn’t even know ribeye cap (that thin, beautifully marbled piece of meat at the top of a ribeye) was a distinct cut of beef, let alone that it was called “deckle.” Now, in large part thanks to my local Costco, who gilds the lily by selling it at prime grade, ribeye cap is my favorite “new” cut of steak.
Of course, preparing ribeye cap is simple and foolproof with the Anova Sous Vide Precision Cooker. Just a few hours in the sous vide and you have one of the most tender and flavorful bites of beef available. To sear, you could toss on a hot grill for a few minutes, though my favorite finishing move is in a cast-iron skillet basted with butter and herbs.
Because ribeye cap is highly coveted for its combination of taste and tenderness, it can be a bit pricey. However, every bit is so rich and luxurious, a little goes a long way. We’ve found that four ounces per serving is just about right, though we won’t judge if you take down the whole thing yourself.
To balance the inherent unctuousness of this cut, we serve with a generous grind of coarse ground pepper, a drizzle of balsamic vinegar if you like, and a sprinkling of fresh thyme.
Sous Vide Ribeye Cap
What you’ll need:
- 1 pound ribeye cap (aka deckle)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper