Description
A “capless” rib steak, also known as a “rib eye fillet” or “rib eye center,” is a unique and sought-after cut that is derived from a full ribeye steak. As the name suggests, it is the center portion of the ribeye, with the rich, outer “cap” (also called the spinalis dorsi) removed.
This cut is prized for its lean, uniform, and incredibly tender texture. While the traditional ribeye is celebrated for its balance of the flavorful cap and the juicy “eye,” the capless version isolates the core muscle, providing a steak that is remarkably consistent in texture and cooks more evenly. This makes it an ideal choice for those who prefer the tenderness of a filet mignon but with the classic, robust beef flavor of a ribeye. Because it lacks the rich fat cap, it’s a leaner option that still retains a good amount of marbling. Capless rib steaks are best cooked quickly over high heat to achieve a perfect sear on the outside while leaving the interior juicy and tender. They are an excellent choice for a refined meal where consistency and tenderness are the top priorities.
