What is Cap Steak Sauce, and how does it work? Cap steak is a white, thin, saturated fat-based sauce found in beef jerky and other dried items in powdered form (sometimes referred to as “pork sauce”). The most delicious part of the animal is the Cap steak, which is the back of the animal. It’s usually sliced into small bits and then packaged for consumption.
So, how do you prepare a cap steak? The best way to eat it in any restaurant, in my opinion, is right after it’s been sliced (it’ll be rare by then). This is due to the fact that the juices on the outside are still fresh, and the meat is juicy and tasty on its own. Don’t try grilling it with any old cut of meat; instead, visit a local expert or read online reviews to find out which cuts are best for grilling. In any case, I’d recommend pairing the marinade with a good quality dry rub made for beef (or whatever) and allowing the sauce and herbs to soak into the meat before and during grilling.
The cap steak-style neck is an especially fascinating cut from the pig’s back end that many people seem to like. This cut (also known as a “cap steakneck”) can be found at restaurants like Capital Grill (also in New Haven, Connecticut) as well as some smaller restaurants and barbecue markets throughout the state. I didn’t get a picture of this cut, but I’m sure it’s tasty. Cow cuts from the back of the neck (the “spine”) are particularly difficult, and they usually need dry heat treatment (to avoid overcooking).