ribeye cap sous vide

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 Precision® Cooker. Just a few hours and you have one of the most tender and flavorful bites of sous vide rib cap 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.

Ribeye cap is highly coveted for its combination of taste and tenderness, and 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


1. Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).
Anova Sous Vide Precision Cooker
2. Season the ribeye cap liberally with salt.
ribeye cap seasoning
3. Seal in a vacuum or Ziploc plastic bag, and sous vide for 1.5 hours.
vacuum sealed sous vide ribeye


1. Remove ribeye cap from the bag, pat dry, and season with salt and pepper.
sous vide ribeye cap
2. In a large cast-iron skillet, heat oil over medium-high heat until just beginning to smoke. Add butter and steaks and sear until dark golden brown on each side, about two minutes per side. Baste with butter as you cook.
3. Slice steaks, season with additional salt and pepper as desired, or a balsamic drizzle, and serve.

Time to Cook!

Be sure to check out the full recipe for my sous vide ribeye cap, and give me a follow on Instagram: @feedmecreative. After you whip up all these totally tasty recipes available on the Anova Recipes Site and the Anova App, make sure to tag them with #anovafoodnerd to show off your work to the whole food nerd family! Happy cooking.
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