Japanese Wagyu Rib Cap
Japanese Wagyu Rib Cap is the meat that surrounds the eye of fat on a Ribeye. It combines the flavour of a Ribeye with the tenderness of a Striploin. It is intricately marbled with tender juicy meat and high-quality fat that literally melts in your mouth. This unique texture if just a part of Wagyu’s appeal. With an umami flavour, it is exquisitely rich because the meat overflows with amino acids and unsaturated fats. The unrivalled combination of texture, taste and aroma makes Japanese Wagyu the worlds finest beef.
Containing one piece, the Wagyu Rib Cap is a treat for any steak enthusiast. As it is situated near the rib area it doesn’t do much work, providing it with the melt in your mouth texture, and all the exquisite intramuscular fat you see in a Ribeye Steak. It is two worlds combined.
To cook the Rib Cap, treat it just like a steak, bring it to room temperature add Maldon Sea Salt and a touch of oil and cook in a pan for 3 – 5 minutes, turning the fat a glorious golden brown colour, and creating a rich crust. When you have turned the steak over to cook on the other side, add crushed garlic, thyme, or any other fresh seasonings to allow them to add extra flavour. Once cooked on both sides remove from the heat and cover, leaving to rest for 10 minutes. Slice and serve on top of simple sautéed vegetables.