What is a ribeye crown steak? It’s the crown jewel of Omaha Steaks Private Reserve®, the favorite steak of lifetime steak experts, the purest expression of flavor and tenderness. It’s… amazing.

The ribeye crown is the smaller part of the steak that sits atop the eye of the rib, and it’s also known as a “ribeye cap” or “rib cap steak.”

On a traditionally cut ribeye steak, the rib cap and rib eye are typically separated by a noticeable line of fat. To make a ribeye crown steak, our expert butchers cut the beef rib perpendicularly to this cut, trimming off just the cap and creating steaks out of that part only.

The ribeye crown steak is in a class of its own; bursting with juicy, rich flavor, it’s well-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 ribeye crown sounds much, much more regal.

Get to Know the Rib Crown Steak


The tenderness of this steak is not invented — it’s proven through “shear force testing,” a scientific analysis of steak’s structural resistance. The ribeye crown ranks third of all steaks, behind only the filet mignon (tenderloin) and the flat iron. You’ll find it as SPI on this chart:

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 truly unique. Make a ribeye crown simply on the grill to experience its unique flavor, or try one of these ribeye crown recipes for a special meal.


Ribeye Crown with Garlic Steak Butter

Serves 4




  1. Preheat grill on high. Season steaks with salt and pepper.
  2. Grill steaks to desired doneness. Use the Omaha Steaks mobile app’s cooking timer or our cooking chart to determine correct cooking times.
  3. Just before removing the steaks from the grill, place a generous medallion of Garlic Steak Butter on each steak.
  4. Let steaks rest 5 minutes, then serve. Enjoy!


Garlic Steak Butter

Serves 4-6


  • 2 heads garlic
  • 1 Tbsp. olive oil
  • ¼ lb. unsalted butter, softened
  • 1/2 tsp. sea salt
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. chopped parsley



  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 Ribeye Crown Steak

Serves 4

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


  • 4 Omaha Steaks Ribeye Crown Steaks
  • 2 tsp Omaha Steaks Private Reserve Rub
  • 1 cup Korean BBQ Sauce (store-bought)
  • 2 Tbsp. minced cilantro
  • 1 Tbsp. sesame seeds black and white



  1. Place thawed Omaha Steaks Ribeye 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 on each side of both steaks.
  4. Grill steaks to desired doneness. Use the Omaha Steaks mobile app’s cooking timer or our 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.


Editor’s Note: This post was originally published in September 2014 and has been updated for freshness and comprehensiveness.

Private Reserve® Ribeye Crown Steak

Take one delicious bite and you’ll understand why the Private Reserve®? Ribeye Crown Steak is “the crown jewel” of the Ribeye.

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