Spinalis Dorsi (Ribeye Cap Steak)

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to prepare a special dish, Spinalis Dorsi (Ribeye Cap Steak). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook Spinalis Dorsi (Ribeye Cap Steak) using 6 ingredients and 4 steps. Here is how you cook it.

This is an expensive and hard to find cut. It’s the flavor of the ribeye with the tenderness of the filet. It might be pricey but it’s an experience like no other cut.

Ingredients and spices that need to be Prepare to make Spinalis Dorsi (Ribeye Cap Steak):

1. 1 lb ribeye cap
2. 4 tbsp butter
3. Horseradish sauce
4. Course kosher salt
5. Black pepper
6. Garlic powder

Steps to make 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.

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