"My absolute favorite cut is the spinalis, which is the top moon-shaped piece within the ribeye. It is contained within the larger ribeye cut of the cow."
"The ribeye cap is closer to the backbone of the cow, which means it does very little work - that's a big part of what makes cuts like this so tender."
"This roughly 1-inch-thick section can be trimmed away from the rib roast when it's still whole, producing a separate cut of steak that is often called the ribeye cap."
Chef Curtis Stone identifies the ribeye cap, or spinalis, as his favorite steak cut. This tender piece is located within the ribeye and is separated from the larger eye of the meat by fat. The spinalis is rare, with only one piece produced per side of ribs. Its tenderness is attributed to its location near the backbone, which means it does little work compared to other cuts. This makes it highly sought after by chefs for its flavor and texture.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]