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[ED (Seth): By now you guys know Joe Pichey. You know about his recipes, and his blog, and why Stubb's sponsors them here, and why your doctor wants all this to stop. But I'm here to remind you anyway. Joe's blog is MMMGoBlueBBQ. Stubbs gives us some money to put his recipes here too because their CEO is a reader, and a nice guy, and he wants you to give his sauces a try next time you're in the supermarket.]

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I had three recipes ready to go for this week and couldn't decide which way to go. That was until Coach Harbaugh talked about how to turn an unborn child into a 6'5" UofM QB.

Apparently, I still have a shot. Number one, I love milk! Two, I drink plenty of water, although it's typically mixed with hops and barley, which leads to number three: sleeping. As for four: I have also been known to eat a large hunk of meat every now and then. I just checked and I still have eligibility left.

(Insert "Uncle Rico" GIF here)

I have been wanting to try this cut of meat for awhile now, and decided that now is the perfect time. This was over the top! The ribeye cap is the most tender cut I have ever put in my mouth. If I ever win the lottery, this will be my "GO TO" as it's a bit pricey. It's a perfect special occasion steak.  Errrrr...I mean "Vitamin".

Ingredients:

• Ribeye Cap Steak
• Stubbs Beef Rub
• Spicy Cheesy Corn:
• 2 cans of sweet corn (Drained)
• 2 cans of creamed corn
• 1 can of rotel (Hot)
• 1 brick of cream cheese (cut into 1 inch chunks)
• 2 cups Cheddar cheese (Shredded)
• Stubbs Beef Rub

[Hit THE JUMP for health reasons]

Directions:

Fire up the grill to 350 degrees. While the grill is heating up, mix all cheesy corn ingredients together except for 1 cup of cheddar cheese. Add the mixture to a cast iron pot or skillet and place on the grill or in the oven. I like to sprinkle the Stubbs rub on top, but don't ask me why. It all gets mixed once melted. Toss a few wood chunks on the fire if you'd like to add a little smoke flavor.

After about 30 minutes, give it a good mix. The cream cheese will melt as you stir. It will start to look like a yummy queso dip.

Add the last cup of cheddar cheese to the top and place back on the grill.  Let it go for another 10 minutes. You can also throw it under the broiler for 3 minutes to help brown the top.  Either way works well.  OR........you can break out the torch and have some fun.  Shocker, I went with the torch. It added a little crust on the top and made me feel more manly than using the broiler.  The Wilton Armetal Michigan pot kept things warm for a good 30 minutes and allowed to me get my steaks ready for the fire.

The ribeye cap steaks are the most ender cut I have cooked in a long time.  Ya know that outer inch on the ribeye that is always so tender, flavorful and juicy? Well, this is 100 % "Outer inch". This cut has the flavor of a ribeye and the tenderness of a filet. Best of both worlds if you ask me.  You will not be disappointed.  Granted, it is a little more expensive than the average ribeye, but well worth it.

I found mine at Costco, sliced into quarter pound strips. You can also find it as a whole steak and grill it that way. Either way is fantastic. I like it this way as I get more charred surface area and can use my fingers to eat them.

The marbling is a beautiful thing and will keep the "vitamins" super juicy.  Let these sit out for 30 minutes so they don't hit the grill cold. Cold meat on a hot grill equals a tense steak. Sprinkle each steak with a little Stubbs Beef Rub and a little extra pepper and you're good to go.  Cook these over medium high heat. We are shooting for 130 internal temperature.

Rotate the steak 1/4 turn after 2 minutes to get those great looking grill marks. After another 2 minutes, you can flip and repeat the process. After about 8 minutes, check the internal temp using your trusty Thermapen.  If you still don't have one, get one!!!  Once it reaches 130 degrees, remove from the heat and let rest. The steaks will continue to cook a little, maybe another 5-7 degrees after removing from the grill.  This will give us a perfect medium rare after resting.

Once the meat has rested for 10 minutes, it's time to dig in. No knife needed on these. Just pick em up and pop em in just like a "Harbaugh VITAMIN"

Enjoy these with a few scoops of the cheesy corn or by themselves.  The cheesy corn is a great side dish or can be served as a dip. I love it in the crockpot during games or for work potlucks. Let me know what you think of this one. It's at the top of my list! GO BLUE!!!!