Spinalis Steak: The Ultimate Guide to the Ribeye Cap
Spinalis steak, also known as the ribeye cap, is one of the most flavorful and tender cuts of beef. With its rich marbling and buttery texture, it is a steak lover’s dream. Whether grilled, pan-seared, or sous vide, this cut delivers an exceptional dining experience.
Equipment
- Grill or Cast Iron Skillet
- Meat Thermometer
- Sharp Knife
Ingredients
Spinalis Steak
- 2 pieces spinalis steaks (ribeye cap) 8-10 oz each
Seasoning
- 1 tsp salt to taste
- 1 tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 cloves garlic smashed
- 2 tbsp unsalted butter
- 2 sprigs fresh rosemary or thyme
Instructions
- Pat the spinalis steaks dry with paper towels. Season generously with salt and freshly ground black pepper.
- Let the steaks sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Preheat a grill or cast iron skillet over medium-high heat. Add a tablespoon of olive oil.
- Place the steaks in the skillet or on the grill. Sear for 2-3 minutes per side until a golden-brown crust forms.
- Reduce heat to medium. Add butter, smashed garlic cloves, and fresh rosemary or thyme to the pan. Baste the steaks with the melted butter for extra flavor.
- Cook until the internal temperature reaches 130°F (54°C) for medium-rare or 135°F (57°C) for medium.
- Remove the steaks from heat and let them rest for 5-10 minutes before slicing.
- Slice against the grain and serve immediately.
Notes
For an extra layer of flavor, serve with truffle butter or a red wine reduction. Pair with roasted vegetables or mashed potatoes.