Ribeye cap steak

Ribeye cap steaks are arguably the best steaks. Learn how to grill them perfectly here!

Ribeye cap steaks, also known as the spinalis dorsi muscle, is slow roasted in the oven and seared to finish on a cast iron griddle in the Weber gas grill.

The cut of steak no one wants you to know about, this smoked version of a ribeye cap steak is meaty, juicy, fatty, and oh-so-crazy good!

Ribeye cap steak is a tasty cut of meat.

This prime ribeye cap steak recipe is perfect for a Valentine's Day dinner. It's probably one of the best cuts of meat you can find out there today, and comes from the top rib section of the beef. Serve this with compound butter, grilled caramelized onions, asparagus and some baby baked potatoes.

Drunken Spinalis, or Ribeye Cap, from Steven Raichlen's barbecue show, Project Fire Episode 205: Secret Steaks.

Ribeye Cap Steaks (aka Spinalis Dorsi) Get ready for one of the best steaks you'll ever have! This extraordinarily tender cut is marinated in gochujang chile paste, rolled into a tight roulade, and sliced into individual steaks for a unique presentation. This dish highlights a fusion of Korean and Japanese culinary influences, making it a truly unforgettable dining experience! For the full recipe and video, click the link below.

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.

This sous vide ribeye steak recipe makes incredibly juicy, evenly cooked ribeye steaks using the precise temperature-controlled water bath method. Perfectly cooked edge-to-edge! 🥩

Smoked Rosemary Ribeye Cap Steaks Some say it is the best part of the ribeye and I don't disagree. Taking a bite of this stuff makes you think of words like buttery and delectable.