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Spinalis Dorsi - Beef cap steak

NibbleMeThisNibbleMeThis Posts: 2,246
edited July 2012 in EggHead Forum
What is your favorite part of a ribeye steak?

For my wife and myself, it is that little c shape outer edge that seems just a little bit tastier.  That is called the spinalis dorsi or cap.

Yesterday, due to a miscommunication with Alexis and me (long story), I started trimming what I thought was a whole strip loin.  Things didn't seem right and as I was trimming off an odd muscle that shouldn't be there, I finally realized that I was cutting a ribeye and I had just halfway removed the whole spinalis dorsi.

After a few choice words, I finished taking it off since I really couldn't put it back on. 

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I seasoned it with pepper and Draper's M'ood Enhancer.  I grilled it direct at 450f with a chunk of mesquite tossed in.  Time was about 5 minutes a side.  The internal temps were 122f on the thick end and 135f on the thinner end.

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After an appropriate rest, we sliced it up.

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It was unbelievable!  The steak strips were pull apart tender.  The extra marbling of this section made for some up the best flavored steak I have ever had.  It never saw a plate, we ate it straight off of the cutting board because it was so irresistibly good.  

On the down side, I now have 9 ribeyes without this part, but I'm sure they'll still be good. 

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