Spinalis Dorsi (Ribeye Cap Steak)
Spinalis Dorsi (Ribeye Cap Steak)

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, spinalis dorsi (ribeye cap steak). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Exceptional Quality, Premium Beef From The Heart Of The Northwest. 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, because, well, you have to ruin the entire prime rib/ribeye set to cut it away.

Spinalis Dorsi (Ribeye Cap Steak) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Spinalis Dorsi (Ribeye Cap Steak) is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have spinalis dorsi (ribeye cap steak) using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Spinalis Dorsi (Ribeye Cap Steak):
  1. Make ready 1 lb ribeye cap
  2. Prepare 4 tbsp butter
  3. Get Horseradish sauce
  4. Make ready Course kosher salt
  5. Make ready Black pepper
  6. Take Garlic powder

This ultimate steak and marinade will make you a legend of any barbeque. Ribeye Cap, aka Spinalis Dorsi is a melt in your mouth lesser known cut of beef. Guaranteed to be the best steak you have ever had, BAR NONE! Looking for a special occasion cut of beef, this is it.

Steps to make Spinalis Dorsi (Ribeye Cap Steak):
  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 Ultimate Steak Marinade: First, start with the marinade. Also known as a rib cap, this cut is recognized for its exceptional marbling and unique texture. Our Ribeye Cap Steak is a beef lover's dream come true, delivering premium flavor and tenderness in every delectable bite. Spinalis Steaks - also know as a Ribeye Cap Steak - are 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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