The cap of ribeye is a beef cut that comes from the top layer of the sirloin, situated between the fat and the main muscle. It has firmer fibers, moderate marbling, and an external fat layer that helps retain juiciness during cooking. Its bold flavor makes it an excellent choice for those who enjoy cuts with a more robust texture.

This cut is highly versatile and widely used in recipes such as roasts, barbecues, and stews. On the grill, the fat melts slowly, imparting a unique aroma and enhancing the meat’s flavor. The cap of ribeye is also a popular choice for slow-cooked dishes, as the process tenderizes its fibers. Paired with simple seasonings or marinades, it delivers hearty and flavorful meals.