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A single ribeye steak in a frying pan on a marble surface

Cap of Ribeye Steak

DOUBLE R RANCH

Here’s an opportunity to savor the cap of ribeye in a USDA Choice grade. Known as the richest, most flavorful cut of beef, these steaks are hand cut to a consistent 6 or 8 oz. size that’s perfect to pan sear or grill.

Select Grade: Choice

Choice Well-marbled with robust beef flavor and dependable tenderness — a great everyday option.

Select Size: 6 oz.

Sold Out 6 oz. $37 Sold Out 8 oz. $48

Namesake Brand

Flash Frozen

Cut by Master Butchers

The cap of ribeye is considered the most delectable and flavorful steak available. This cap of ribeye steak comes in two sizes, 6 oz. and 8 oz. portions cut from USDA Choice beef. This makes it possible to enjoy this amazing cut at a competitive price.

Each cap of ribeye steak is cut by hand so each portion is consistent in size. This is a convenient size for serving as a single steak or to cut into appetizer size pieces. You’ll sometimes see this called a ribeye cap, deckle steak, calotte or spinalis, but it is still the same item that is held in high regard by chefs and butchers.

The cap of ribeye is a rich, relatively thin cut and works best when seared on a hot grill or skillet and cooked to medium rare (120°F to 130°F).

Susie Heller, author and producer of cookbooks (including 5 with Thomas Keller) says, ”I like to sauté or grill the meat, forming a well-browned crust with a medium-rare interior. The generous marbling melts in your mouth creating a unique experience.”

Chef David Cruz prepared the cap of ribeye at Thomas Keller’s Ad Hoc using sous vide. He suggests using the SRF Gold® cap, Season with salt and pepper and sear on each side for about 60 seconds. Seal the seared cap with butter, crushed garlic, rosemary and thyme. Set sous vide immersion circulator to 58.8°C (137.8°F) and leave for 1.5 hours. Remove from bag, dry off excess moisture, then sear again briefly. Finish with a sprinkling of finishing salt.

For more tips see our Steak Guide.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

The cap of ribeye is considered the most delectable and flavorful steak available. This cap of ribeye steak comes in two sizes, 6 oz. and 8 oz. portions cut from USDA Choice beef. This makes it possible to enjoy this amazing cut at a competitive price.

Each cap of ribeye steak is cut by hand so each portion is consistent in size. This is a convenient size for serving as a single steak or to cut into appetizer size pieces. You’ll sometimes see this called a ribeye cap, deckle steak, calotte or spinalis, but it is still the same item that is held in high regard by chefs and butchers.

Cooking Tips

The cap of ribeye is a rich, relatively thin cut and works best when seared on a hot grill or skillet and cooked to medium rare (120°F to 130°F).

Susie Heller, author and producer of cookbooks (including 5 with Thomas Keller) says, ”I like to sauté or grill the meat, forming a well-browned crust with a medium-rare interior. The generous marbling melts in your mouth creating a unique experience.”

Chef David Cruz prepared the cap of ribeye at Thomas Keller’s Ad Hoc using sous vide. He suggests using the SRF Gold® cap, Season with salt and pepper and sear on each side for about 60 seconds. Seal the seared cap with butter, crushed garlic, rosemary and thyme. Set sous vide immersion circulator to 58.8°C (137.8°F) and leave for 1.5 hours. Remove from bag, dry off excess moisture, then sear again briefly. Finish with a sprinkling of finishing salt.

For more tips see our Steak Guide.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

What is the Snake River Farms Guarantee?

We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.

Customer Reviews

Overall rating: 4.695652 / 5 from 46 reviews.

AI Generated Review Summary

The Cap of Ribeye Steak is highly regarded for its delectable flavor and texture, praised by many customers as the best steak they've ever had. Available in 6 oz. and 8 oz. portions, it is cut by hand from USDA Choice beef, offering a competitive price for this premium cut.

Summary topics

Flavor (29%): Many customers loved the incredible flavor and texture of the product. (8 out of 10 reviews)
Quality of Steak (24%): Based on many customers, the steaks are highly praised for being the best they've ever had.

Review topics: ["flavor","texture","order","steak","cut","meat","cap","ribeye"].

Review highlights

"Love the Cap steaks and Ribeye Filets." — Michael M.
"Great flavor and texture." — Greg T.
"While it is costly, it will also be the best steak you’ve ever eaten if you’ve never had wagyu beef before." — William G.

Reviews

perfect combination of lean and

"perfect combination of lean and fat. melts in your mouth"

— kaeleigh b. (5/5)

I am a big fan

"I am a big fan of the cap of the ribeye steak. Usually it is the most tender and flavorful cut I order. This last order was tougher and less flavorful. I must say it was the only time I was not completely satisfied with the cut I received."

— Craig D. (2/5)

The cap of ribeyes were

"The cap of ribeyes were amazing and customer service was excellent!"

— Jay Y. (5/5)

Incredible. My favorite cut of

"Incredible. My favorite cut of steak and these did not disappoint. Will order again."

— Nic S. (5/5)

A great steak. Tender and

"A great steak. Tender and full of flavor. One of the best."

— George P. (1/5)

So melt in your mouth

"So melt in your mouth tender!"

— Laura B. (5/5)

Fire AF

"Fire AF"

— Casey W. (5/5)

My wife & I have

"My wife & I have never ordered the Cap of Ribeye before and we were BLOWN AWAY how amazing, tender and flavorful this cut was! Snake River Farms is the BEST hands down!! I’ve been ordering from them for @ 6 months and I just put in two orders for 2 more Cap of Ribeyes and 6 Wagyu NY’s!!! The delivery, quality and cut of their steaks are the BEST HANDS DOWN!!"

— John H. (5/5)

So good. Full of wonderful

"So good. Full of wonderful marbling for that perfect flavor."

— Heather G. (5/5)

I couldn't be more happy

"I couldn't be more happy with my purchase. Succulent beef. I am hooked, I've already made a second purchase of forty lbs of beef. This is my life now!"

— Craig M. (5/5)