Most of us are familiar with the most popular cuts of steak: New York strip, tenderloin, filet mignon, ribeye, and more. Ribeyes are particularly prized for their beefy richness, but the ribeye cap, also called deckle steak, ribeye cap steak, or calotte, is a lesser-known cut that chef J. Kenji López-Alt calls "the tastiest cut on the cow."

Ribeyes offer some of the tastiest beef available, yet tenderloins provide the most tender meat, and ribeye caps offer the best of both worlds by combining those flavors and textures. The "cap" is the section of meat that covers a roll of ribeyes before they're cut into steaks, resembling a thinner and more marbled version of brisket.

To cook a ribeye cap on the stove, let it sit out for about 30 minutes until it reaches room temperature, then preheat a skillet or cast iron pan over medium-high heat and add a few tablespoons of butter. The cap is a thin steak and a short cooking time is key, so cook it on one side for 3 to 5 minutes, flip it, and cook the other side for 3 to 5 minutes.

You can buy ribeye caps online or at a well-stocked local butcher, and it's worth it to ask the butcher to cut the 18-ounce portion into more manageable sizes. As of December 2022, Snake River Farms lists an 18-ounce portion at $57 plus shipping, while Kansas City Steaks sells four 6-ounce ribeye cap steaks for $149.95.