Cutting a ribeye cap steak involves separating it from the ribeye eye, resulting in two distinct pieces.
Based on the provided YouTube video information: "And keep separating. Until you've cut the whole way through and you end up with two pieces. Your definitive rib eye eye." Here's a breakdown:
- Separate: Continuously separate the ribeye cap from the rest of the ribeye.
- Cut Through: Cut all the way through the connective tissue or membrane that connects the cap to the eye.
- Two Pieces: This will result in two separate pieces of meat: the ribeye cap (also known as the spinalis dorsi) and the ribeye eye.
