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Wagyu Ribeye Cap recs?

whenric

Hello! I got a good deal ($50/lb) recently on a frozen Wagyu A5 BMS 12 ribeye cap steak. It is 'just' the cap, so it is a 2lb plate that looks like the one pictured here. https://osmeatshop.com/products/japanese-wagyu-a5-rib-cap-1-kg

I obviously don't want to thaw and cook the whole thing at once (too much fat!) so will probably cut frozen with band saw. Any recommendations on how to cut and prepare? I was thinking of cutting into steaks like those pictured here.

https://www.reddit.com/r/steak/comments/hlyr6p/a5_wagyu_rib_cap_finally_got_the_crust_right/

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tshewman

Lil late here. Cut into servings, SV 54C, sear to finish.

lena_1704555

Wagyu ribeye meat sounds absolutely delicious! I totally understand the apprehension about cooking the whole piece at once - it's such a rich cut, you want to tackle it right. Cutting it into steaks and grilling each piece to perfection is a great idea. You might even want to use a sous vide before grilling to get the perfect texture, as some others have advised.

HaileyEdwards_1702582

Thanks for the info, I appreciate it.