Anybody ever worked with ribeye cap steaks? It's the super marbled top piece of the ribeye - the best part.
I noticed Costco has some (not my pic, but this is what they look like)... I've almost bought them a couple of times but haven't just because I've never worked with them before. Costco rolls them like this, but most recipes have them looking like flank... so would you unravel and cook, or would you cook in this spool?
