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The spinalis (which is a muscle in the cow) is quite literally the tastiest part of the cow and can ruin all other steaks so be warned. I’m not kidding when I say it’s the greatest steak ever. We seasoned this spinalis (aka ribeye cap steak, cap steak, spinalis dorsi) with an SPG rub, then cooked slow to liquefy the fat before searing hot and fast to form an epic flavor crust. Below, we explain exactly what the spinalis steak is and how to cook it.
If you are here to take that final step to the cap steak (more on that under the next header) then I’m guessing you really dig steak of all kinds. So let me help you with some of our favorites:
- Coulotte which is just picanha with the fat cap cut off (don’t blame me, blame the butchers near me)
- An epic tomahawk with compound butter
- Flat Iron
- And if you are slightly more daring, coffee rubbed steak with chimichurri
What is Spinalis Steak?
The spinalis dorsi is the muscle that runs along the top of the ribeye steak also known as the ribeye cap, cap steak, and even ribeye cap steak which is uber marbled and wonderfully tender. Translation, this is the tastiest part of the cow, hands down. The ribeye cap is thickest near the chuck end of the ribeye primal cut and is pretty much nonexistent at the loin end. To make spinalis steaks, that muscle is removed from the primal ribeye and then rolled up, tied off every inch and a half and carved into spiral medallions.
So let’s recap: This steak is called spinalis, cap steak, ribeye cap, ribeye cap steak and we will be using all of them interchangeably in this post for SEO purposes.
The ribeye cap runs along the upper right (opposite end from the bone) of this ribeye below:
And here’s a spinalis dorsi rolled up and sliced into a ribeye cap steak which is indeed, the greatest steak ever. Look at that marbling:
You can see the butcher’s twine on the bottom left (just above my thumb) of that cap steak above.
Spinalis Steak Ingredients:
- Spinalis Steaks
- SPG Seasoning (Salt, Pepper, Garlic)
The ribeye cap has so much flavor that it just doesn’t need much.
Salt, Pepper and Garlic are all I need on it, but really salt is enough. All that marbling just needs a little bit of seasoning, not a heavy hand.
So when you see these pictures of me seasoning this slab of beef, realize I’m trying to get that shot of the seasoning raining down.
I wipe a lot of this off:
And the other side:
Lay down a line of seasoning on the cutting board and run the outer edge through the SPG seasoning:
How to Grill a Ribeye Cap
Prepare the grill for medium to medium-high heat. In this case, I’m using a gas grill with a sear station which is a specialized burner just for putting epic flavor crust on steaks (and other proteins). But we aren’t going to hit that blazing burner just yet. We have to start slower and liquefy the fat.
We start this process over the other 4 burners on the grill (notice the seasoning amount):
Pro Tip for Grilling Spinalis ~ Grilling hot and fast and pulling the spinalis at rare, is not a good idea. There is so much fat that needs to be liquified before the steak is served. So cook it slower than you might cook another type of steak to render out that fat. The greatest steak ever needs to be cooked to medium rare, if not medium to render all that fat. Trust me, here.
So we flip this steak as it gets some grill marks (about 2-4 minutes), but we are by no means done with that side:
After another 2-4 minutes, we flip again:
And flip again:
Sear Station
Keep flipping the spinalis until it reaches 120F-125F then crank up that infrared sear station:
DO NOT walk away from the grill for a beverage or to relieve yourself of a previously consumed beverage at this point in time.
This will not take long.
After only a minute or two, our ribeye cap is taking on some lovely char:
Watch the video at the bottom to hear the knife scraped across the crust to truly appreciate how great the char is.
Flip the spinalis over and expect some flare-ups as there is nothing between that blazing burner and the rendered fat:
How amazing does that flavor crust look?
Flavor Crust vs Diamond Grill Marks
Speaking as someone who spend a couple decades perfecting my diamond shape grill marks, I can assure you that coast to coast flavor crust is much better than lines of char surrounded by grey meat.
The crust of this spinalis is way better than the diamonds on this tomahawk, and this ribeye was amazing:
Don’t get me wrong. I’m not an internet troll who can’t process two truths at once.
That tomahawk is not trash. It is delicious too, but the cap steak is more delicious on a couple of levels.
We should be north of 130F-135F so remove the ribeye cap and allow it to rest 3-5 minutes:
Let me tell you this, that’s not just some tasty browning.
That’s an actual flavor crust and it’s glorious!
I made some grilled romaine while the spinalis rested for 3-5 minutes, which is all I need for this side.
You can find that grilled salad recipe here.
Some of you are going to point out that Gordon Ramsay shredded someone for serving grilled romaine.
He also served it himself at an event he catered later.
Grilled romaine is amazing. Don’t let anyone tell you otherwise.
Finally, slice and serve with a half head of grilled romaine:
Even cooking that steak more than I prefer it (I prefer rare), and slowing the cooking process, all that fat still didn’t render completely:
Spinalis Steak Rundown:
Simply put, if you are giddy with how your steak tastes, then just skip this one. Because it will ruin all other steak cuts. Having this beef just at the end of the ribeye is the perfect amount. Making an entire steak out of the cap muscle is a crime against nature. Just because you can do something, doesn’t mean you should. You’ve been warned. The greatest steak ever is addictive, and also not cheap.
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Cap Steak Recipe Card:
Spinalis Steak
Ingredients
- Spinalis Steaks
- SPG Rub Salt, Pepper and Garlic
Instructions
- Prepare the grill for two zone grilling with one side medium-medium high heat and the other ripping hot.
- Season the spinalis steaks with SPG rub on both sides and around the edge. Place the spinalis on the cooler side of the grill and sear for 2-4 minutes, flip, and sear for 2-4 minutes. Keep repeating this process until the ribeye cap hits 120F-125F before moving the steak over to the ripping hot side of the grill.
- Sear the beef on the hot side of the grill for 2-3 minutes and flip. Keep repeating until a nice crust forms and the steak reaches 130F-135F.
- Remove the spinalis from the heat and allow to rest for 3-5 minutes and serve with grilled romaine.
Video
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3 comments
Dennis
I have found that the most effective and consistent way to fully render the fat in rib steaks is to start the steak in Sous Vide set at 125F for rare and 130F for medium rare. Heat for about 20 minutes or less until the temperature is uniform all the way through. Because the Sous Vide precisely controls the cooking temperature, the meat will not overcook and timing does not need to be precise. After the Sous Vide step is done, proceed to the searing step. I use a clamshell grill to sear both side at the same time for two minutes only for a 3/4″ steak. You can apply the seasoning rub either before or after (or both) the Sous Vide step.
Mike Mathis
Sounds incredible, but where do you find these things? Nobody around here has a clue.
Scott Thomas
Mike,
Costco carries them from time to time. But when they are selling them, avoid their ribeyes. Most of them are bereft of the spinalis. You can also contact any butcher and they will take care of you….
…….Scott