Sous Vide Ribeye Cap
Ribeye cap is the thin, beautifully marbled piece of meat at the top of a ribeye cut. Also called “deckle,” the cap is tender, full of flavor, and until recently, relatively hard to find....
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 1 pound ribeye cap (aka beef deckle)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
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