USDA Prime ribeye cap at Costco

[Howard]

60 for a 3 pounds of fat with a little meat left in it?

Not sure if serious.

 

[Kyle]

I caved. Tomorrow shall be glorious!

OK gotta ask how it was...I checked a Costco down in Oregon and they didn't have any- I'll look around once I'm back up in Seattle.

 

[Imported]

It was delicious. Buttery, beefy, and tender. I salted and peppered and seared it before adding butter to the pan. Still have 4 caps left so I'll try to sous vide one next time.

 

[MixMasterTang]

I found some here in Kansas City too. They went perfect along with the fat crab legs Costco also sells!

 

[ElFenix]

i'm guessing with how narrow this piece is that the standard oven finish isn't necessary?

 

[BUTCH1]

Ribeye cap is the big deal. I only mentioned Prime because the ribeye cap only comes as Prime. Ribeye cap is fairly new offering. And it's fabulous.

Uh, no. the USDA grades an entire carcass at once so you can have the same cut in several different grades with prime being the most expensive of course.

 

[Pantoot]

Uh, no. the USDA grades an entire carcass at once so you can have the same cut in several different grades with prime being the most expensive of course.

He means that Costco only offers the cap in Prime.

 

[Ns1]

He means that Costco only offers the cap in Prime.

which is also not true

 

[Pantoot]

which is also not true

Subject to location.
The three around me only have it in prime.
YMMV.

 

[Ns1]

Subject to location.
The three around me only have it in prime.
YMMV.

oh, sorry I misunderstood. yes, the cap is only sold in prime, but costco has many prime cuts.

we are in agreement :thumbsup:

 

[ponyo]

Next cap I cook, I'm going to cook it well done. I like my steaks medium rare but I think the cap can be cooked medium rare and then sliced into little cubes and cooked further to well done and still be tender. Cap has beefier flavor than other cuts of steak and is tender so I think this can work well with the cube caramelized all the way around. I'm willing to sacrifice one strip for the test.

 

[smackababy]

Don't do it man. It's not worth the risk.

Also, my Costco hasn't had prime cap in the two times I've been the last couple weeks.

 

[JEDI]

because people like me only buy the rbieye for the cap.
and since the other part of the ribeye is on the plate, I might as well eat it.

w/o the cap, no one will buy the eye at the regular $10/lb (costco usda choice).
so they have to sell the eye at a lower price.
but I have no idea what this new meat section is called nor the price since I haven't seen it at Costco.

Now I do: Eye of Rib $17.99/lb (left)

The cap (right) is $1/lb cheaper.

I would love to see reports on how well their new Eye of Rib is selling.
I'm betting not much and everyone is buying the Cap instead
(for those buying Prime in the 1st place)

 

[kstu]

I finally got my hands on some of these bad boys

Unfortunately, I do not have a sous-vide machine, so what's the best way for me to cook these? Untied and flat on a screaming hot grill? How long for a perfect mid-rare: 2.5-3 mins per side (I'm pretty good with the poke test, just looking for a ballpark time)?

 

[Fritzo]

I finally got my hands on some of these bad boys

Unfortunately, I do not have a sous-vide machine, so what's the best way for me to cook these? Untied and flat on a screaming hot grill? How long for a perfect mid-rare: 2.5-3 mins per side (I'm pretty good with the poke test, just looking for a ballpark time)?

Searing and ribeyes go together perfectly. The low-density fat gets butter and actually edible when seared. If they're 1.5" cuts, 3-3.5 minutes each side for medium rare on the hottest pan you can muster. Do the sides for 30 seconds or so, then finish with some brown butter.

 

[zinfamous]

OK, now I feel that I missed out. Last weekend at our Costco, I saw two Prime caps (forget the weight, but the same package as in Jedi's pic up there) for about $35.

:hmm:

 

[Muse]

Eh, I was at Costco yesterday and just looked at their Beef Top Round steak. It's $5.99/lb. Pretty lean stuff, which matters to me. I get this at Safeway too, their prices are as good or better for this or similar cuts. Lately, I freeze it in one pound amounts. When I want beef (which is most of the time) I cut a 1 lb. slab into chunks and parboil for one hour with New Mexico Chili Powder. Gets super tender. Refrigerate, it keeps really nicely in the fridge.

 

[Muse]

I only buy beef in bulk.

I would if I had a stand alone freezer. Where do you get yours?

 

[NikolaeVarius]

I finally got my hands on some of these bad boys

Unfortunately, I do not have a sous-vide machine, so what's the best way for me to cook these? Untied and flat on a screaming hot grill? How long for a perfect mid-rare: 2.5-3 mins per side (I'm pretty good with the poke test, just looking for a ballpark time)?

Could go bootleg sous vide.

Cooler with water at 135 and a plastic bag. Add hot water as needed.

Then blowtorch

 

[JEDI]

btw-I think corned beef on sale during st patty's day week @ $1.75/lb is a better bang for the buck than $17/lb Prime ribeye cap.

now if only Costco sold USDA Choice ribeye cap.
at current Choice rates, usda choice cap would be $7/lb if they follow the Prime model of $1/lb less

 

[Craig234]

I just ordered an indoor electric grill for cooking things like a steak - good idea?

 

[NikolaeVarius]

I just ordered an indoor electric grill for cooking things like a steak - good idea?

Not great for anything that requires a quick sear. Should be fine for grilling veggies and such.

 

[Carson Dyle]

Eh, I was at Costco yesterday and just looked at their Beef Top Round steak. It's $5.99/lb. Pretty lean stuff, which matters to me. I get this at Safeway too, their prices are as good or better for this or similar cuts. Lately, I freeze it in one pound amounts. When I want beef (which is most of the time) I cut a 1 lb. slab into chunks and parboil for one hour with New Mexico Chili Powder. Gets super tender. Refrigerate, it keeps really nicely in the fridge.

Beef prices are crazy. $6/lb for freaking round steak today. If you want lean protein, you may as well eat skinless boneless chicken breasts for 1/3rd the price. I admit, though, I do buy lean beef occasionally when I get the urge. Usually NY strips when they go on sale for under $6.

Lately I've been scarfing chicken thighs with skin on. Enough fat to be tasty. Baked, then under the broiler to get the skin crispy.

 

[waggy]

I just ordered an indoor electric grill for cooking things like a steak - good idea?

Oh god no. unless its super thin sandwich type stuff. I use mine to do veggies and sandwiches.

 

[Ns1]

I just ordered an indoor electric grill for cooking things like a steak - good idea?

No