About this cut:
This heavily marbled steak is one the most flavorful cuts available. The crescent is cut from the lip of the rib, the most delicious part of the steer. Tender and mouthwateringly supple, with a buttery richness that cannot be matched. Slice against the grain and serve like a London broil. This is truly a gourmet steak.
Other names for this cut: Ribeye Cap Steak, Rib Cap, Calotte (French), Butcher's Butter
Basic Cooking Technique:
Grill or pan-sear quickly over high heat to medium rare. Tent with foil and let rest for 10 minutes before slicing and serving.
I could live on these.
This is my favorite cut of steak because its the crescent of the rib steak and thats my favorite. It alway comes out great , especially on Friday night. I grill 5 minutes on each side and then leave in the oven at 225 degrees for an hour or so and then carve. Its always amazing.
absolutely beautiful steak for slicing like a London Broil