Rib Cap Tacos

Tacos give guests the chance to assemble their own little vibrant flavour package. This recipe goes a step beyond being just a simple snack by using rib cap steak. It provides the deep meaty notes you would expect from a quality ribeye, while having an extra dimension through its toppings. This recipe is perfect for meat lovers who are looking for an exciting new dish that uses steak. 


Cooking Method

  1. Preheat the grill to 135 °C and optionally set up for smoking. 
  2. Coat the steaks with the mustard all over then coat all over with Cowboy Coffee Multi-purpose seasoning. 
  3. Allow to rest for 30 minutes to marinate then place into the grill. 
  4. Cook low and slow for approximately 2 hours or until the internal temperature reaches 60 °C. 
  5. Add the meat to a cook safe tray, add a can of beer and cover with tin foil. 
  6. Return to the grill until the internal temperature reaches 93 °C. 
  7. Remove from the grill and allow to rest for approximately 30 minutes. 
  8. Slice or shred the meat into small bite size pieces then assemble your tacos. We like to use mini flour tortillas and top with jalapeños, pineapple salsa and a pinch of cheese! 

The Ingredients

Taco toppings

We’ve intentionally left it to you to pick the toppings and salsa. This way you’re free to create your ideal flavours and textures. From guacamole and Pico de Galo to hot sauce and fresh herbs, the options are almost endless. Of course, you also have the choice of soft and hard shell tortillas, both of which will work great in this recipe.  

Here’s an example of what we would suggest to make a medium heat salsa: 

  • Fresh tomatoes 
  • Lime 
  • Garlic 
  • Fresh coriander 
  • Fresh chili – bird’s eye, jalapeños, Thai green chiles  
  • Red onion 

Frequently Asked Questions

The rib cap is a cut coming from the curved top of the ribeye steak. It can easily be identified as it sits above the line of fat. The cap is formed predominantly from muscle, making the meat highly lean 

High heat methods like grilling and cast-iron frying are recommended to cook rib cap. It’s usually thinner than other cuts, so this helps create a strong sear quickly without overcooking the interior of the meat. Resting is important to ensure the juices don’t run out when it’s sliced. 

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