Smoked Rosemary Ribeye Cap Steaks

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These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it. The strips are rolled like a pinwheel and tied with a piece of butchers twine to hold it. Some say it is the best part of the ribeye and I don't disagree. Taking a bite of this stuff makes you think of words like buttery and delectable.

Helpful Information

Prep Time: 10 minutes
Dry Brine: 2 hours
Cook Time: 1 hour 15 minutes
Smoker Temp: 225 – 450°F
Meat Finish Temp: 130°F
Recommended Wood: Pecan/Cherry

What You'll Need

4-6 Ribeye cap steaks
6-8 sprigs of fresh rosemary
Coarse kosher salt
Jeff's Texas style rub

Step 1: Pre-prep and Dry Brine

I picked up these ribeye cap steaks at Costco and boy were they beautiful!

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (1)

To get started, I laid down a bed of rosemary sprigs.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (2)

Then the steaks are laid right on top.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (3)

Not only does this flavor the steaks while they cook, it lifts the steaks up off the bottom of the pan just slightly and lets the smoke and heat get to them a little better.

The only thing left to do is to coat them with coarse kosher salt and let them dry brine in their own juices.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (4)

According to most chefs, about ½ teaspoon per pound is the correct amount of salt.

In case you need to see it up close:

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (5)

Place the entire pan of steaks in the fridge for about 2 to 3 hours.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (6)

When the steaks are done brining, there is no need to rinse.

Step 2: Seasoning

After brining, give them a good application of the Texas style rub.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (7)

Leave them sitting for a few minutes while you get the smoker fired up.

Step 3: Smoker Time

Set up your smoker for indirect heat at about 225°F. If your smoker uses a water pan, fill it up.

Once the smoker is ready, place the pan of steaks right on the grate and let the smoking commence.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (8)

Step 4: Brown and/or Sear

Once the steaks reach about 120°F, you can apply some high heat to give the outside a little bit of sear and make them even better. There are several ways to do this:

If your smoker will cook hot by adding more charcoal or wood or by turning up the heat via a button, then crank it up to 400-450°F and let it continue this hot until the steaks reach 130°F or a perfect medium rare.

For a better sear, you can use the burner on your grill or stove. Place the pan of steaks on the burner over high heat and let them get some sizzle on both sides.

Or, you can place the pan of steaks under your oven broiler to get some sear on the top side of the steaks. Turn them over to get both sides.

Regardless of which method you use, when they reach a perfect medium rare (or whatever level of done you prefer) they can be removed from the heat and allowed to rest.

Step 5: Rest and Serve

Rest the steaks for 15 minutes with foil tented over the top of the pan before serving.

Just before serving, brush some melted butter with original rub over the top.

Rub Butter Recipe

½ stick of butter, melted
1 TBS of Jeff's original rub

Melt the butter in the microwave and then add the original rub. Stir while using to keep it mixed up well.

Smoked Rosemary Ribeye Cap Steaks - Learn to Smoke Meat with Jeff Phillips (9)

Serve and enjoy one of the best steaks you've ever tasted!

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5 from 3 votes

These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it. Taking a bite of this stuff makes you think of words like buttery and delectable.

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time2 hours hrs 10 minutes mins

Ingredients

▢ 4 Ribeye cap steaks
▢ 6 sprigs of fresh rosemary
▢ 1 tsp Coarse kosher salt
▢ 2 TBSP Jeff's Texas style rub

Instructions

Step 2: Pre-prep and Dry Brine

To get started, I laid down a bed of rosemary sprigs in my pan. Then the steaks are laid right on top.
Coat each of the steaks with about 1/4 tsp of coarse kosher salt
Place the entire pan of steaks in the fridge for about 2 to 3 hours. When the steaks are done brining, there is no need to rinse.

Step 2: Seasoning

After brining, give them a good application of the Texas style rub. They are ready to be smoked.

Step 3: Smoker Time

Set up your smoker for indirect heat at about 225°F. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the pan of steaks right on the grate and let the smoking commence.

Step 4: Brown and/or Sear

Once the steaks reach about 120°F, increase the heat in your smoker to about 450°F or you can move the pan to your oven broiler to give the steaks some sear on the outside.
When the reach 130°F or a good medium rare, they can be removed from the heat.

Step 5: Rest and Serve

Rest the steaks for 15 minutes with foil tented over the top of the pan before serving.
Just before serving, brush some melted butter with original rub over the top.
Rub Butter is made using 1/2 stick of melted butter with 1 tablespoon of Jeff's original rub. Stir while using to keep it mixed up well.
Serve and enjoy one of the best steaks you've ever tasted!

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