Recipe: Tasty Spinalis Dorsi (Ribeye Cap Steak)

Spinalis Dorsi (Ribeye Cap Steak). It's formal anatomical name is Spinalis Dorsi, it's also known as ribeye cap, and deckle steak. And you may not ever have seen it on it's own before Sometimes you'll find the cap as a whole muscle, trimmed away from the primal in one go. Other times you'll find strips of cap, cut away from the eye.

Spinalis Dorsi (Ribeye Cap Steak) And with this recipe, you can cook a Spinalis Steak to perfection! Also Known As: Ribeye Cap; Spinalis dorsi. Rich and satisfying with exceptional tenderness and marbling. You can have Spinalis Dorsi (Ribeye Cap Steak) using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spinalis Dorsi (Ribeye Cap Steak)

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

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. 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. If you have never tried a Spinalis – Rib Cap Steak, then you are in for a treat!

Spinalis Dorsi (Ribeye Cap Steak) instructions

  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..

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. Meet the Ribeye Cap Steak, also known as Spinalis Dorsi. The Ribeye Cap is to the Ribeye what the Filet Mignon is to the Tenderloin, the best, most prized part.

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