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by Chef Karl Marsh

5

Get to Know the Rib Crown Steak

The Rib Crown has long been a favorite steak of mine. Years ago, I realized my favorite part of a Ribeye steak was the muscle that sits atop the Ribeye known as a Rib Cap Steak or Rib Crown Steak.

The Rib Crown is in a class of its own. It is bursting with juicy, rich flavor. This steak is known for its exceptional marbling, flavor and tenderness. Our version is perfectly trimmed with generous interior marbling for incredible flavor. The Latin name for this muscle is the “spinalis dorsi,” but we call it the Rib Crown Steak since it is the most coveted part of the rib, and therefore, the “Crown Jewel” of the Rib.

Ribeye Steak with Rib Crown on top left (Spinalis dorsi)

Rib Crow Omaha Steaks GraphicShear force testing, which is a scientific way of testing the tenderness of different cuts, has documented the Rib Crown as being the third most tender beef muscle behind the Tenderloin and the Flat Iron. It is shown in the chart below using the initials SPI.

Steak Graph

The thing that makes this steak so great is that not only is it tender, but it also has a strong, intense beef flavor, and a richness that comes from generous amounts of marbling – the combination of which makes this steak something that everyone really should try. If you have never tried a Rib Crown Steak then you owe it to yourself to check it out. Below are a couple of recipes that I have created for the Crown Steak, although I think it is great all by itself.

Cheers! Chef Karl

rib-crown-grilling

Omaha Steaks Rib Crowns

Crown Steak with Garlic Steak Butter

Serves 4

Ingredients:
4 Omaha Steaks Crown Steaks
To Taste Kosher Salt & Ground Black Pepper
1 recipe Garlic Steak Butter (below)

Preparation:
1. Preheat grill on high. Season steaks with salt and pepper.
2. Grill steaks to desired doneness. Use Omaha Steaks “Steak Time” app or cooking chart to determine correct cooking times.
3. Just before removing the steaks from the grill, place a generous “Medallion” slice of Garlic Steak Butter on each steak.
4. Let steaks rest 2 minutes, while butter continues to meal and then serve

Rib-crown-steak-RawGarlic Steak Butter
Serves 4-6

Ingredients:
2 heads Garlic
1 Tbsp. Olive Oil The Gold Medalist – Filet Mignon with Golden Garlic Butter Medallion
¼ lb. Unsalted Butter, softened
1/2 tsp. Sea Salt
1 Tbsp. Worcestershire Sauce
1 Tbsp. Chopped Parsley

Preparation:
1. Preheat oven to 375°F.
2. Slice half an inch off the tops of the garlic heads and place on a baking sheet.
3. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.
4. Remove garlic from oven and let cool until able to handle.
5. Squeeze the roasted garlic out of the skin into a food processor or blender.
6. Add butter, salt, Worcestershire and parsley. Blend all ingredients together.
7. Place mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Refrigerate 4-6 hours. Butter will keep for several weeks in refrigerator.

Korean BBQ Rib Crown Steak

Prep Time:12 hours
Cook Time: 15 minutes
Total Time: 12 hours and 15 minutes
Serves 4

Ingredients:
4 each Omaha Steaks Crown Steaks
2 tsp Omaha Steaks Private Reserve Rub
1 cup Korean BBQ Sauce
2 Tbsp Minced Cilantro
1 Tbsp Sesame Seeds Black and White

Preparation:
1. Place thawed Omaha Steaks Rib Crown Steaks in a zip lock bag with 3/4 cup of store bought Korean BBQ Sauce. Let marinate 4-12 hours.
2. Preheat grill on high.
3. Remove steaks from marinade and evenly apply rub each side of each steaks.
4. Grill steaks to desired doneness. Use Omaha Steaks “Steak Time” app or cooking chart to determine correct cooking times.
5. Brush steaks with the reserved 1/4 cup of Korean BBQ Sauce.
6. Sprinkle each steak with chopped cilantro and black and white sesame seeds.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



5 Responses to Get to Know the Rib Crown Steak

  1. Harold G says:

    If you take off the Rib Crown from the Rib Steak ,what happens to the bottom of the rib steak?
    I would go for the bottom part.

  2. SteakBytes says:

    Hi, Harold! The steak trimmings from the Rib Crown go into a number of our other gourmet products including our burgers and ground beef.

  3. Daniel Bedner says:

    The remaining part of the ribeye is cut into what are called in my area Saratoga ribeye steaks.

  4. Matt says:

    Do you an instruction on cooking the rib eye crown on stove top.

    Quick sear, 4 minutes, then 2 minutes?
    What do you think?

  5. SteakBytes says:

    Sounds great, Matt! Just be sure that you reach a consumable internal temp. Steak should be plated at the following internal temperatures: Med-Rare: 130-135 °F. Medium: 140-145 °F. Med-Well: 150-155 °F. Well:+160 °F.

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