Feb 9, 2025 · Ribeye cap, or spinalis dorsi, is a superlative cut of beef that marries the flavor and marbling of a rib steak with the tenderness of filet mignon. In this primer, we discuss our love of this cut, its physical characteristics, and the best way to prepare it.

Dec 29, 2022 · Known as the most expensive cut of meat out there, per Kitchen Teller, the ribeye cap surrounds the eye of the steak and is separated by a column of fat. It's about 16 inches long from end to end and 8 inches wide. It's the most tender, juicy, and flavorful part of the ribeye.

Learn all about ribeye cap steak, to what a ribeye cap steak is, what makes it so good, to where to buy it, to the best tools for preparing and cooking your ribeye steak.

Dec 15, 2017 · The Spinalis is sometimes called the “deckle” or “rib cap” or “cap steak” or “cover steaks” or “ribeye cover”. The interesting thing is, the cap, is more marbled with fat than the eye.

Wonderfully tender and deliciously flavorful, these steaks come from the outer rim of the Prime Rib roast, with the Cap steak as the most prized selection. Rich and juicy, our Ribeye Cap steak is nice and loose with TONS of delicious marbling and melt-in-your-mouth texture.

The ribeye cap steak, also known as the spinalis steak, is a highly sought-after cut of meat that comes from the rib primal of the cow. This particular cut is the outer layer of the ribeye steak and is known for its rich marbling and intense, beefy flavor.

Jan 16, 2024 · Ribeye cap steak is a flavorful and tender cut of meat that is perfect for grilling, pan-frying, or roasting. The best way to cook ribeye cap steak is to sear it over high heat for a few minutes per side, then finish it off in the oven.

Jan 26, 2024 · The rib cap is the glorious outer-rim of the prime rib roast. It is, to many minds, the best corner of a traditional ribeye steak on the plate—that loose part on the other side of the strip of fat that runs through the middle of each ribeye steak.

Jun 25, 2015 · The Cap of Ribeye – One of the most delicious cuts of beef. The ribeyes are cut from the rib primal which sits right behind the chuck and in front of the strip loin and goes from the 6th rib through the 12th rib. The spinalis dorsi muscle runs along this primal and you can generally get between 6-8 pounds of Cap of Ribeye meat per steer.

The cap is the highly coveted top layer of a ribeye steak, known for its higher fat content and enhanced flavor. It can be identified by its distinct shape and marbling, and is best cooked using methods like grilling, pan-searing, or sous vide.