Stock vs Broth The basic difference between stock and broth is that stock includes bones, often giving it a gelatinous consistency. Often though, these two terms are used interchangeably in the supermarket. So, what are you really getting? That's as tough to pinpoint as a single recipe for meat loaf. Likely, you will be getting a flavorful liquid simmered with meat, bones, aromatics, onions and salt. Regardless of the name, test the different varieties of broths and stocks to choose your favorite.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
Ribeye caps are hard to find these days since consumers have moved towards leaner cuts of meat. What a shame! My local supermarket butcher tells me the caps get removed before they arrive at his store. Thank goodness for Costco! They have educated me on this long lost cut of meat. The cap is the the part of the ribeye steak that stretches from the bone and halfway around to the fat cap. It's the most flavorful and tenderest part of the cow... hands down. It's also the most expensive part but well worth the splurge.
Look at the amazing marbling on the ribeye cap! It's not just a big hunk of fat on the edge, the meat has veins of fat running all the way through it. That translates to flavor! Usually the cap is cooked well done since it's on the edge of the prime rib or the ribeye steak. By separating it and slicing it into single size portions, the proper medium rare can be achieved, bringing out the full flavor.
I've been using a special marinade for my steaks since I was in my teens but I think I found it's true home in the ribeye cap. It compliments the fattiness of the cap with salty and sour notes. It's really easy combination of wet and dry ingredients including Worcestershire sauce, balsamic vinegar, soy sauce, salt, pepper, garlic powder and oregano. I prefer to apply the wet ingredients first followed by the dry so it is not washed away from the topside. About an hour of marinading is good enough.
Grill your caps on really high heat, whether it's indoor or outdoor. That means you need to heat up your outdoor grill for at least twenty minutes. For indoor, I like an iron grill which I heat on medium high for at least ten minutes. You can see the smoke rising on the attached picture.
Grill all four sides of the ribeye cap slices for a perfect medium rare. That means you really need to char the outside well. This cut of meat can be deceiving. The first time I cooked it, I thought it was done in the middle due to the nice char I had. It ended up being closer to rare. It was still awesome but most people like a little more red than blue in their meat.