Bryan Flannery’s Rib Cap

Is your favorite cut of steak the Rib Eye?

Do you save the “outer lip” or edge of the rib eye because it is tastiest part of the steak?

Well imagine having a WHOLE steak that is just from this part of the rib eye…..the RIB CAP….

My husband, James, has a few pieces left in 1.5 lbs rolls, so hurry since the next shipment will still be in mid August

For orders, please contact:

Sonia de Guzman (9am to 5pm Monday-Friday)

email address:  sonia@jaricmarketing.com

 Telephone #:   898-1371 or 76

Mobile #:  0917 801 6875  

 

 Thanks to our friends for helping us document cooking the rib cap.  The rib cap is very rich in flavor and taste, James suggests that you do not eat this as a main dish but sort of like a side dish.   So the 1.5 lbs roll can serve 4 to 6 people.

Chef JM Lagdameo’s style

Chef Tita Ludette Moy’s style

Instead of cooking the whole roll, slice it into pieces – sort of like Filet Mignon cut

Seasoned with salt and pepper 

 

Cook on high in skillet 

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