Rib-eye steaks are the stuff of romantic dinners and celebratory meals. If you’re looking to impress, this is the cut for you.
A Rib-Eye is Two Different Steaks. One of Them is Way Better.
Also known as beauty steak, Delmonico steak, and Spencer steak, a rib eye is cut from the rib of a cow. It's, in essence, a boneless piece of prime rib, and it shares that roast’s big beefy flavor, rich marbling, and tender texture.
But here’s something you may not know about this primo steak: It’s actually not just one steak. It's two—a big center eye and a slimmer attached cap that curves around the outer edge.
Why does this matter? Because we have a chef’s tip that can help you enjoy this steak even more: Separate the two muscles and then slice and eat each part individually.
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The cap is a muscle called the Spinalis dorsi and the eye, the Longissimus dorsi muscle. Because the cap is thinner than the eye and separated from it by a band of fat and silver skin, it may look less desirable.
Make no mistake: This is the best bit of beef on the cow.
Chefs in the know will even serve it on its own without the eye. At The French Laundry, Thomas Keller chargrills the cap and calls it culotte de boeuf.
The high-end mail-order meat emporium Snake River Farms refers to rib-eye cap from American Wagyu beef as its most luxurious product and peddles it for $64 per 8-ounce piece.
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And only by eating it on its own can you appreciate the cap’s delectable qualities to the utmost.
If your rib eye also contains a third distinct muscle between the cap and eye—the complexus muscle—keep it attached to the cap, since it’s juicy and tender like the cap.
Then, trim off the gristle and, if desired, some of the fat.
And finally, cut the eye into strips across the grain as you normally would. But slice the cap on the bias into slightly wider strips—that way, you’ll be better able to savor its juicy, unctuous texture.
Serve the steaks—and watch how diners exclaim, “Wow, this Spinalis dorsi is delicious!” (I promise they will use those exact words.)
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.