The Steak Cut You've Probably Had But Never Ordered On Its Own (Here's How To Do It) - Tasting Table

"The ribeye cap gives you everything you could possibly want when eating steaks. This boneless, well-marbled cut is just pure melt-in-your-mouth tenderness that rivals a good filet mignon or tenderloin."

"Expect a higher price point than typical steaks due to its high value and rarity. Certain high-end restaurants and steakhouses also offer it as a stand-alone cut should you directly ask for 'ribeye cap or spinalis'."

"High-heat cooking will bring out the best in your ribeye cap. This can be a hearty grill on the charcoal or a sizzling sear on the skillet with frequent flips in between."

The ribeye steak consists of two cuts: the eye and the ribeye cap, which is often overlooked. The ribeye cap, or spinalis, is a boneless, well-marbled cut known for its melt-in-your-mouth tenderness and rich flavor. It can be found at butcher shops and high-end restaurants, often priced higher due to its rarity. Cooking methods like high-heat grilling or broiling enhance its flavor, making it a sought-after choice for steak lovers.

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