Sous Vide Ribeye Cap


Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit or find us on Instagram @feedmecreative.

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Ribeye cap is the thin, beautifully marbled piece of meat at the top of a ribeye cut. Also called “deckle,” the cap is tender, full of flavor, and until recently, relatively hard to find. Fortunately, it’s starting to show up in butcher shops, and even my local Costco, where I found the prime-grade ribeye cap used in this recipe.  Due to high demand and limited availability, ribeye cap can be a bit pricey. However, with just an hour and a half in the Anova Sous Vide Precision Cooker — and quick butter-basting sear in the skillet — you’ll soon agree it’s well worth the money. And because this cut is so rich and luxurious, a little goes a long way. To balance the inherent unctuousness of this cut, we serve with a generous grind of coarse ground pepper and drizzle of balsamic reduction.
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Ingredients for 4

  • 1 pound ribeye cap (aka beef deckle)

  • 2 tablespoons extra-virgin olive oil

  • 4 tablespoons unsalted butter

  • Kosher salt and freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).

  • Step 2

    Season the ribeye cap liberally with salt, seal in a vacuum or Ziploc plastic bag, and cook for 1.5 hours.

    • Finishing Steps — Stovetop

    • Step 0

      Remove ribeye cap from the bag, pat dry, and season with salt and pepper.

    • Step 1

      In a large cast-iron skillet, heat oil over medium-high heat until just beginning to smoke. Add butter and steaks and sear until dark golden brown on each side, about two minutes per side. Baste with butter as you cook.

    • Step 2

      Slice steaks, season with additional salt and pepper as desired, and serve.

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132 F / 55.6 C Recipe Temp
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