raw rolled cap of ribeye in cast iron skillet
raw rolled cap of ribeye in cast iron skillet
raw rolled cap of ribeye in cast iron skillet
raw rolled cap of ribeye steak size comparison
cooked rolled cap of ribeye steaks in cast iron pan

Wagyu Rolled Cap of Ribeye Steak

American Wagyu

$75.00

The SRF Gold® Wagyu rolled cap of ribeye is our most prized cut in an elegant configuration. SRF ribeye caps are hand-cut to a uniform size, rolled and secured with butcher’s twine.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Sustainably Raised

Sustainably Raised

Family-Owned & Operated

Family-Owned & Operated

Cut by Master Butchers

Cut by Master Butchers

Details

Cooking Tips

Beef Grading

The rolled cap of ribeye is a handmade circular shape that's extremely versatile. This unique product allows you to serve the coveted SRF Gold® cap of ribeye as an individual portion or as an amazingly delicious starter course. The rolled cap of ribeye grills up beautifully and is extraordinary basted with butter and herbs in a cast iron skillet. No matter how it’s prepared, you’re in for a rich and appealing culinary experience.

The SRF Wagyu cap of ribeye has an incredible depth of flavor with a luscious tender texture. The cap of ribeye is also known as the deckle, ribeye cap, deckle steak, calotte or spinalis. Regardless of its name, this is the same delicacy served by Michelin-starred chefs around the world. 

Available in 4 sizes. 2 x 4 oz. option has two steaks per package. The 6, 8, and 10 oz. portions have one steak per package.

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).  

The rolled cap of ribeye can be grilled or prepared in the kitchen. Here's an easy method using a skillet and oven.

Heat the oven to 300˚F. Line a baking sheet with parchment paper and top with a cooling rack. Dry steaks with a paper towel and season generously with salt. 

Heat a heavy pan over medium-high heat. Once hot, add a generous coating of the garlic oil and heat until it begins to smoke. Add the steaks to the pan, increase the heat to high and brown for about 2 minutes on each side. Turn the steaks on their sides and using a pair of tongs, roll them to brown, about 1 minute. 

Move the steaks to the rack and place in the oven until the internal temperature is about 125°F. Remove from the oven and serve. Great with compound butter. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

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. 

Frequently Asked Questions

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks. 

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

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. 

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