Ribeye Cap steak is the Spinalis Dorsi muscle only, it is removed from the Longissumus Dorsi,So no, I'm not familiar with ribeye cap steak, but I've been reading and making myself familiar with it. My Costco certainly doesn't offer that in the bin. Maybe I have to ask.
which is known as the "eye" or "eye rib".
Best tasting part of the Ribeye is the Spinalis Dorsi. Next time you cook one,
take a piece from each, and compare side by side.
You should notice a difference in taste.
When shopping for Ribeye, besides the marbling to look for.
Compare the size of the Spinalis Dorsi on the steaks,
you want the ones with the largest SD.
They will vary in size, based on where they were taken from the rack.
Some Costco carry the A5 Wagyu, about the same price as mudbug meat,
probably a better choice for the same dollars.
PS> while many use butter to finish a steak to add additional fat/flavor,
well, it kind of tastes like butter when you eat it.
The places that specialize in steak and are high end,
usually use GOOSE FAT instead of butter.
Goose fat has a MEATY taste, compliments the steak better.
Apply about 30 seconds before removing from the heat source.
PPS> Here is another recipe to use the Yuzu lemons in.
If you sub with limes, add a little bit of orange juice to it, about 10%.
If you can find KEY LIMES, the small round ones, they are better,
more lime taste than acidity. The common lime, is a Persian lime,
which is more acidic relative to its lime flavor.