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Ribeye Cap Steak, the Tastiest Cut over Fogo Lump Charcoal

May 01, 2016 5 Comments

What is Ribeye Cap Steak?

More flavor than a Ribeye Steak but more tender than a Filet Migon. Meet the Ribeye Cap Steak, also known as Spinalis Dorsi. When the Butcher trims it off the top of the Ribs before cutting them into steaks, you get an entire 16 inch long muscle of the most amazing tender yet flavorful meat. The Ribeye Cap is to the Ribeye what the Filet Mignon is to the Tenderloin, the best, most prized part. Personally I strongly prefer it to Filet Mignon because of the fatty marbling which produces the most amazing taste. 

Where can you get it?

Actually most Costco Butchers will sell it, they tend to cut into into smaller pieces and wrap it up into round looking pieces similar to a Filet Mignon. Otherwise asked your local butcher. I was lucky enough to get some great ones at Costco the other day.

Ribeye Cap Steak Spinalis Costco

How to Prepare and a Cook Ribeye Cap Steak

I like to keep things simple and let the flavor of the meat come out. So I just sprinkled it lightly with Salt and Pepper and front and back and the very thick sides (2.5-3 inches on my pieces). This hits the spot for me but feel free to use your preferred rubs: for example Holy Cow from Meat Church or Brisket Rub from Lane's BBQ.

Ribeye Cap Steak Spinalis on Big Green Egg with Fogo Charcoal

Cooking Time and Temperature

I am using the Fogo Super Premium Hardwood Lump Charcoal for this cook because we will be going Low & Slow for an hour or two and then getting the temperature quickly up to 600+ degrees for searing and I know it will be no problem at all for the Fogo.

Get the Charcoal lit (click here for a Guide How To Light Fogo Hardwood Lump Charcoal) and bring the temperature to a steady 275-300 degrees adjusting your vents. 

Fogo Hardwood Lump Charcoal

We will use the Reverse Sear Method to cook these Ribeye Cap Steaks (meaning that we will cook Low & Slow first, and then sear the meat to avoid over-cooking it). Maintain the grill temperature at 275-300 degrees, regulating the air intake with the vents of the grill to maintain that temperature. Place the Steaks on your grill with indirect heat, NOT directly over the hot coals. Cook them until reaching an internal temperature of 120 degrees. At that point take them of the grill and let them rest, while you bring the grills temperature up to 600 degrees for searing. 

I like my meat medium to medium-rare and this will result in a final temperature of about 140-145 degrees of the meat, with a juicy pink interior and a caramelized crust. If you like you meat more cooked, just add 10 degrees for medium or 20 degrees for well done (do be that guy!). 

Once your grill is back up to heat, which should be a thing of 5-10min, opening the vents and the lid of the grill so that the coals get a lot of oxygen, you can sear the steaks on each side for about 2-3 minutes. 

Serve with Mashed Potatoes, Corn on the Cob and Pico de Gallo or your favorite BBQ sides. Enjoy the most delicious Steak in existence!!

Ribeye Cap Steak Spinalis cooked over Fogo Lump CharcoalRibeye Cap Steak Spinalis served with Mashed Potatoes and Corn on the Cob





5 Responses

Mark
Mark

March 06, 2017

To Richard: Costco blade tenderizes their steaks, EXCEPT for the ribeye caps and filet mignons.

Richard
Richard

August 27, 2016

This is a beautiful piece of meat. But do you not notice that Costco takes every single steak, including this one, and runs it through a meat tenderizing machine? Costco knows that this is a way of transferring bacteria from the outside of the steak (where the heat will kill it) to the inside of the steak (where the heat won’t kill it). So they put a label on the package to tell you to cook it to 160 degrees to be safe. Who would do that? I won’t buy steaks at Costco for this reason. If you have good meat, you don’t need to run it through a machine.

Sebastian Bussert
Sebastian Bussert

June 23, 2016

@Ryan, done. Of course you are absolutely spot on!

Ryan
Ryan

June 11, 2016

More flavor than a Filet Migon but more tender than a Ribeye Steak… Just reverse those two cuts in that sentence and then you are spot on.

nick saturno
nick saturno

May 02, 2016

Thank you very much for your info on reverse searing method,will try .Also,very much like lump charcoal.

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