Rib (Cap-off) Steak RCSS - Canadian Beef

Rib (Cap-off) Steak

One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.

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Cooking Methods

GRILLING | Recommended

1. Pat Rib Grilling Steak dry with paper towel. Season all over.

2. Grill, broil or pan-fry using medium-high heat, turning at least twice with tongs.

3. Cook to medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest a few minutes before serving or slicing.

PAN SEARING | Alternate

1. Pat steaks dry; season all over.
2. Add a splash of vegetable oil to a shallow cast iron or heavy stainless pan; heat over high heat until shimmering but not smoking.
3. Set kitchen fan to HIGH. Add steaks without overcrowding pan. Cook 6 to 7 minutes until browned and steaks release easily from pan; turn with tongs.
4. Cook 5 minutes, until the steak releases easily from pan. Test doneness by inserting digital instant read thermometer sideways into steak, 145°F (63°C) for medium-rare, 160°F (71°C) for medium, 170°F (77°C) for well-done.
5. Remove from pan; let rest 5 minutes. Serve drizzled with a simple pan-sauce.

TIPS

Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.
Steaks cook more evenly when flipped at least twice during grilling.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.
For a flavour boost, pierce Prime Rib steak all over and marinate for a short time (around 15 mins) prior to cooking.
For best browning and flavour, pat steaks dry with paper towels before grilling.

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Rib (Cap-off) Steak

Cooking Methods

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