Ribeye Cap In French. The ribeye cap is an incredible cut. Once the butter melts add shallots and garlic.
Serves 2 - 4. The ribeye is composed of two main parts. The French Laundry apparently uses both the Black Level and Gold Level depending upon what is available.
When cutting frenched bone-in ribeyes the steaks are portioned between the ribs giving each steak a full uniformed rib and resulting in large steaks.
The French Laundry apparently uses both the Black Level and Gold Level depending upon what is available. It is also referred to as a dorsi cap spinalis ribeye or in France it is named a calotte steak. This is the local term for ribeye though its rare to hear it anywhere else in the world. Any pan will do I just find that cast iron retains heat the best.
