What is a rib-eye cap steak?
A cap steak is exactly what it sounds like, it is a steak made by rolling the ribeye cap after it has been removed from the prime rib, fat and connective tissue removed. It is an incredibly flavorful and tender steak that when you can find them, you should buy them. They can be pan-fried, but I prefer to grill the steaks, the flavor is unmistakable, and the steak is the best most tender part of the prime rib and second in tenderness only to the Filet Mignon.
Once you have separated the cap from the prime rib, you will need to remove the fat and the silver skin (connective tissue). Even though that sounds intimidating, it is an easy technique to learn. How to remove the silver skin? First slide your sharp knife under the silver skin and turn the cutting at a slightly upward angle towards the silver skin and slide the cutting edge away from you and the knife will separate the silver skin from the meat. Once you have removed all the connective tissue, do not leave any on the meat, it will make tough spots, remove all the fat that you can. The technique for removing the fat is also easy, scrape the fat off using your knife by keeping the edge straight up and down and do not cut into the meat, but rather use a scraping motion with the grain and the fat will come right off.
Once you have trimmed the cap, then season inside the steak with salt and pepper and roll it into a log going with the grain or lengthwise. Once you have it rolled, make a tie with butcher twine an inch from the big end, and then tie off every 2-3 inches. Once you have your cap tied, season the outside of the steak with salt and pepper, and cut into two-inch thick steaks and season the ends.