Tried Costco's ribeye caps for the first time last weekend.
Seasoned with kosher salt and a touch of santa maria tri tip rub.
Seared directly over coals for a couple minutes, then moved to the other side of the grill and covered until internal temps were 126-128.
Results were kinda meh.
Tasted fantastic, and the meat was incredibly tender, but man I just can't get over the un-rendered fat in the middle of these things. For my taste, they definitely benefit from a higher final temp. I cooked one of the steaks longer for the kids and pulled it off at 135ish, and I actually preferred that steak over the one pictured above. I'll just stick to the ribeye center fillets Costco sells, and leave the caps for you guys.
Last edited by cs3; 06-22-2024 at 01:55 PM.