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Spinalis Dorsi - Beef cap steak
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NibbleMeThis
Posts: 2,295
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.
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.
After an appropriate rest, we sliced it up.
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.
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.
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.
After an appropriate rest, we sliced it up.
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.
Knoxville, TN
Nibble Me This
Nibble Me This
Comments
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This is the most expensive cut of steak at many of the finest steakhouses in Vegas. I paid $85 for one at Strip Steak last time i was there (for work, of course)
Nice mistake you made there! Keepin' It Weird in The ATX FBTX -
I know, I need to screw up more often!
Knoxville, TN
Nibble Me This -
On the down side, I now have 9 ribeyes without this part, but I'm sure they'll still be good.
No, sorry, w/o the spinalis, the ribeye is hardly worth using for burger. I suppose I could take some of your hands...
:-*
I'm impressed w. your trimming. What knife(ves) did you use?
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Actually I use a very cheap boning knife - it's just Baker and Chef's brand from Sam's Club. Works like a champ though. I think it was $20 for two of them.
Knoxville, TN
Nibble Me This -
Hats off!
I've got a couple of inexpensive, 2nd hand knives I like a lot. I've got a couple of expensive knives that kind of scare me. Unfortunately, so much of the meat I cut just doesn't co-operate.
Good trimming, don't see any silver skin, and only a nick in the meat.
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Never admit it's a mistake if it taste great. Nice knife work!
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Steak looks great! (before and after) I have the same set of knives, I can't believe they cut as great as they do. Hard to beat those knives for under 20 bucks.
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