Spinalis Dorsi (Ribeye Cap Steak). When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Raised by a hardworking, independent farmer & delivered to your door. Superb Marbling, Taste & Texture from the Experts at Omaha Steaks.

Sometimes you'll find the cap as a whole muscle, trimmed away from the primal in one go. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. You can cook Spinalis Dorsi (Ribeye Cap Steak) using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spinalis Dorsi (Ribeye Cap Steak)

It's 1 lb of ribeye cap.
It's 4 tbsp of butter.
You need of Horseradish sauce.
Prepare of Course kosher salt.
It's of Black pepper.
You need of Garlic powder.

The cap of ribeye is hard to find and is only available in limited. There's the bone, then there's the large eye of meat attached to it, then around that eye of meat is the spinalis dorsi, the ribeye cap. 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. The absolute best part of the rib eye.

Spinalis Dorsi (Ribeye Cap Steak) instructions

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..
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..
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..
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..

If you have never tried a Spinalis - Rib Cap Steak, then you are in for a treat! They are extremely marbled, similar to a flank or tri-tip. However, these steaks do not need to be marinated. When grilled correctly, they are as tender as a filet mignon, but with all of the flavor of a rib eye. Often considered the best part of the Ribeye, this steak gets rubbed and grilled then topped with a cooling salad.