SRF Wagyu Cap of Ribeye on the Blazing Bull

We’re tackling the Best of the Best! It’s the Snake River Farms Gold Cap of Ribeye 🤤 The cap is the best cut on the entire cow, and this is Wagyu baby!! We’re cooking this cut on the Schwank Blazing Bull infrared searing grill.
The ingredients are simple. Maldon Flake Salt, Black Pepper, and a hint of Meat Church Holy Voodoo for a little kick. Cooked to the perfect medium rare. Get this steak off the grill between 120-125 degrees. You’re going to love this one!! Buckle up and Settle Down Good 👍

[@97yawnac]

My wife said you burned it and ruined it, LOL!!

[@Topsquadjapan]

Are you cleaning this on every use?

[@LiiveWiire]

Using flake salt prior to cooking at 1500 degree temperatures will definitely burn