Spinalis Dorsi (Ribeye Cap Steak). Amazing flavor and intense marbling so you eat less than conventional beef. Used by the best chefs in the world. Affordable luxury perfect for the holidays.

Spinalis Dorsi (Ribeye Cap Steak) And you may not ever have seen it on it's own before, because, well, you have to ruin the entire prime rib/ribeye set to cut it away. Sometimes you'll find the cap as a whole muscle, trimmed away from the primal in one go. Slather the steak with the butter and tent with foil and allow to rest. You can have Spinalis Dorsi (Ribeye Cap Steak) using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spinalis Dorsi (Ribeye Cap Steak)

  1. You need 1 lb of ribeye cap.
  2. Prepare 4 tbsp of butter.
  3. Prepare of Horseradish sauce.
  4. Prepare of Course kosher salt.
  5. It’s of Black pepper.
  6. Prepare of Garlic powder.

Put the steak on a cutting board and slice. Pour the reserved juices from what it was resting in into a ramekin and mix well to form a sauce and drizzle over the sliced steak or serve on the side. Don't be worried about the rosy red color of the meat. The cap, also known as the spinalis dorsi, comes when a butcher trims a whole ribeye roast — cutting the meat off the bone — and rolls the resulting marbled piece into a log and ties it with twine.

Spinalis Dorsi (Ribeye Cap Steak) step by step

  1. Start by setting the butter out to room temp and then adding about a tbsp of horseradish or to taste along with salt to taste and whip it, cover with plastic wrap..
  2. Set your steak out to get to room temp. Brush with olive oil and season the fat side. Set your grill to medium and cook roughly 4 minutes fat side down turning 2 minutes in to cross hatch. At this time season the lean side. Pull off direct heat and finish cooking lean side down for an additional 4 minutes or until it reaches 125 to 130 and remove..
  3. Slather the steak with the butter and tent with foil and allow to rest. Put the steak on a cutting board and slice. Pour the reserved juices from what it was resting in into a ramekin and mix well to form a sauce and drizzle over the sliced steak or serve on the side..
  4. Don’t be worried about the rosy red color of the meat. This tender cut retains that color and tenderness so judge only by the internal temp..

The very expensive, very hard to get, USDA Prime Ribeye Cap. This reverse sear recipe will show you how to make t. These Spinalis Steaks are the cap of the Ribeye. It's the most flavorful, most marbled and most tender part of a ribeye steak. The butcher will cut the entire cap from a whole Ribeye, roll it, tie it and then slice them into steaks.

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