How to cook Rib Cap ฝาริบอาย
The cap of the rib eye — heavily marbled, tender and very rich.
Steps
- It's long and thin – roll and tie it into rounds, or grill it flat.
- Salt just before cooking.
- High heat, 2–3 minutes per side (for ~2 cm).
- Pull at about 50–52°C core.
- Rest 5 minutes; slice across the grain.
Tip: The cap is the richest, most tender part of the ribeye — grill it on its own and serve with a sauce. It cooks faster than the eye, so watch it closely.