This is really a cool steak! Perfect for those of you who love the flavor of the rib eye, but don’t necessarily want the fat that will accompany the Ribeye. Another added plus is the size- will be ideal for the lighter appetite. The steak is fairly rare because to produce it requires a loss of up to 50% of the starting weight of the Ribeye. Once the Cap is removed, there is too much remaining fat to be left on the rib, so all of that is removed as well. Fortunately, the Cap will bear most of the cost burden, and the Ribeye Filet can therefore price at an attractive level.