Grilled Spinalis Steaks

Prepare to elevate your grilling game with the magnificent Grilled Ribeye Cap Steaks! Often hailed as the “Picanha of the North,” this exceptional cut offers an unparalleled blend of rich beefy flavor, succulent juiciness, incredible tenderness, and perfectly rendered marbling. Rolled and tied for an even cook and stunning presentation, these cap steaks are truly a culinary masterpiece waiting to be discovered. If you seek the ultimate steak experience, look no further – this is the one!

grilled ribeye cap steak on a board with grilled veggies

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Imagine the sizzle as these extraordinary steaks kiss the flames, their generous marbling melting into every fiber, creating an explosion of flavor in each mouthwatering bite. Grilled Ribeye Cap Steaks are surprisingly easy to prepare, and once you taste their unmatched quality, you’ll understand why they are so highly coveted. If you ever spot them at your local butcher or grocery store, seize the opportunity to stock your freezer – they are, without a doubt, one of the finest cuts of beef you’ll ever grill!

Why You’ll Adore Grilled Ribeye Cap Steaks

**Unrivaled Flavor Profile:** Experience the perfect harmony of rich beefiness, incredible juiciness, exceptional tenderness, and luxurious marbling.
**Gourmet Appeal:** Impress your guests with this unique and highly sought-after cut that’s sure to be the talk of the table.
**Quick & Easy Grilling:** Despite their gourmet status, these steaks cook quickly, making them perfect for weeknight dinners or special occasions, especially when targeting a flawless medium-rare.
**Buttery Smooth Texture:** The ribeye cap boasts a texture so tender it practically melts in your mouth, thanks to its specific muscle structure.
**Versatile Side Pairing:** These steaks pair beautifully with a wide range of side dishes, from simple salads to hearty mashed potatoes.

What Exactly Is a Ribeye Cap Steak? (The Spinalis Dorsi Explained)

Have you ever encountered a ribeye roast or steak labeled “capless” at your local butcher? If so, you’ve witnessed the deliberate removal of the glorious ribeye cap. Also known as the *spinalis dorsi* or “deckle” in butcher’s terms, the cap is the highly prized, exceptionally tender, and richly marbled crescent-shaped muscle that sits atop the main ribeye primal. It’s distinctively fatty, boasts a darker hue, and offers a more intense beef flavor compared to the leaner eye of the ribeye.

When you cook a full prime rib roast, the ribeye cap is invariably the part that everyone vies for – it’s always the first to disappear from the platter. Imagine enjoying an entire steak made solely from this exquisite portion! That’s precisely what a “cap steak” offers: an entire serving dedicated to the most flavorful and tender part of the ribeye.

Ribeye cap steaks are carefully carved from the spinalis dorsi, then often rolled and tied with butcher’s twine into a convenient steak shape for even cooking. While not always readily available in every grocery store, a friendly butcher can often prepare this cut for you upon request. Once you discover the decadent flavor and texture of a grilled ribeye cap steak, you’ll understand why it’s worth seeking out. Keep your eyes peeled – these gems are truly exceptional!

grilled ribeye cap steak on a board with veggies

Gather Your Ingredients

**Ribeye Cap Steaks:** Aim for one 4-6 ounce steak per person for a generous serving. Look for bright red meat with extensive, fine marbling.
**Coarse Salt:** Kosher salt or sea salt is ideal for developing a beautiful crust and enhancing flavor.
**Freshly Cracked Black Pepper:** Coarse grind pepper adds a pungent aroma and a touch of spice.
**Compound Butter:** A finishing touch that takes your grilled steak from great to extraordinary. More details on this below!

Essential Tools for Grilling Perfection

**A Reliable Grill:** Whether you prefer the smoky char of a charcoal grill or the convenience of a gas grill, both methods are excellent for these steaks.
**Digital Meat Thermometer:** Non-negotiable for achieving perfect doneness. An instant-read thermometer is your best friend here.
**Tongs:** For easy flipping without piercing the meat and losing precious juices.
**Aluminum Foil:** For resting the steaks post-grilling.

Unlock Flavor with Compound Butter

Compound butter is a gourmet secret weapon that steakhouse chefs have long employed to elevate their culinary creations. Simply put, it’s butter mixed with various herbs, spices, or aromatics, designed to add an extra layer of richness, moisture, and savory depth to any dish. When placed on a hot, freshly grilled ribeye cap steak, the butter slowly melts, infusing its enhanced flavors into the meat and creating a luxurious, tender finish. It also helps soften any delicious charred bits, making the steak even more palatable.

Crafting a Simple Garlic & Herb Compound Butter for Your Steaks

**Soften Butter:** Allow 1/4 cup (half a stick) of unsalted butter to come to room temperature.
**Infuse Flavors:** In a small bowl, combine the softened butter with 2 cloves of finely minced garlic. For an added touch, you can also mix in a teaspoon of fresh chopped rosemary or thyme.
**Form & Chill:** Spoon the flavored butter onto a piece of plastic wrap, shaping it into a compact log. Tightly roll the plastic wrap around the butter and twist the ends.
**Chill Firm:** Place the butter log in the refrigerator for at least 30 minutes, or until firm.
**Slice & Serve:** When your steaks are ready, simply slice the chilled compound butter into coins and place one on top of each hot steak before serving.

How to Grill Ribeye Cap Steaks: A Step-by-Step Guide

Grilling cap steaks hot and fast is the key to achieving a beautiful sear that locks in all the incredible juices and flavors. Follow these instructions for a perfectly cooked steak every time.

Mastering the Charcoal Grill

**Bring to Room Temperature:** Remove your ribeye cap steaks from the refrigerator about 30 minutes before grilling. This ensures they cook more evenly.
**Season Generously:** Liberally season all sides of each steak with coarse salt and freshly cracked black pepper. Don’t be shy – the robust flavor of these steaks can handle it!
**Prepare Your Charcoal Grill:** Set up your charcoal grill for two-zone cooking. Bank most of your ashed-over, super-hot coals to one side for direct high heat, leaving the other side free for indirect cooking.
**Achieve the Perfect Sear (Direct Heat):** Place the seasoned steaks directly over the hot coals. Sear for approximately 3 minutes per side. For attractive crosshatch grill marks, rotate the steaks 90 degrees after 1.5 minutes on each side.
**Finish with Indirect Heat:** Once a beautiful crust has formed, move the steaks to the cooler, indirect side of the grill. Cover the grill to allow the heat to circulate and cook the steaks through.
**Monitor Doneness:** Continue cooking until an instant-read digital meat thermometer inserted into the thickest part of the steak registers 125°F (52°C) for medium-rare.
**The Crucial Rest:** Remove the steaks from the grill and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
**Final Flourish:** Just before serving, top each steak with a generous slice of your prepared compound butter (or plain butter for simplicity).

Grilling to Perfection on a Gas Grill

**Room Temperature Steaks:** Allow the steaks to sit at room temperature for 30 minutes prior to grilling for even cooking.
**Season Generously:** Apply a liberal coating of coarse salt and cracked black pepper to all sides of the steaks.
**Preheat Your Gas Grill:** Preheat your gas grill to a high temperature. If using two burners, fire them both up. For more than four steaks, use additional burners as needed to maintain high heat.
**Sear Over Direct Flame:** Once the grill is screaming hot, place the steaks directly over the flames. Sear for about 3 minutes. For those coveted grill marks, rotate the steaks 90 degrees after 1.5 minutes. Be vigilant for flare-ups due to the fat content; if they occur, temporarily move the steaks away from the direct flame until it subsides.
**Reduce Heat & Finish Cooking:** Flip the steaks, then reduce the grill heat to low. Close the lid and continue to cook until a digital meat thermometer reads 125°F (52°C) for a perfect medium-rare.
**Resting is Essential:** Transfer the cooked steaks to a cutting board, loosely tent with aluminum foil, and let them rest for approximately 10 minutes. This step is vital for maximum juiciness.
**Serve with Butter:** Garnish each steak with a slice of compound butter (or regular butter) just before serving to add a final touch of richness.

Recommended Steak Pairings & Recipes

Smoked Tomahawk Steak

Steaks on a Blackstone Griddle

Steak & Potato Soup

Chef Jenn’s Expert Grilling Tips

**Beware of Flare-Ups:** The high fat content of ribeye cap steaks, while delicious, can lead to flare-ups on the grill. Always be prepared to move your steaks off direct heat temporarily to prevent burning and ensure a perfectly even cook.
**The Power of Resting:** Do not skip the resting period! Allowing your steaks to rest for 10 minutes, loosely tented with foil, is paramount. This crucial step allows the meat fibers to relax and reabsorb the juices, resulting in a significantly more tender, moist, and flavorful steak.
**Seasoning Confidence:** Don’t be timid with your seasoning. Steaks, especially rich cuts like the ribeye cap, require a generous hand with coarse salt and pepper to truly bring out their best flavor. The thick cut and robust nature of the meat can handle it.
**Temperature is Key:** Always use a digital instant-read thermometer. Eye-balling steak doneness is a common mistake. For a perfect medium-rare, pull the steaks off the grill when they reach 125-130°F (52-54°C), as the temperature will rise a few more degrees during resting.
**Pat Dry for Best Sear:** Before seasoning, pat your steaks thoroughly dry with paper towels. Excess moisture on the surface can prevent a proper sear and delicious crust from forming.

Craft a Memorable Meal with Perfect Pairings

Wondering what to serve alongside your magnificent grilled cap steaks? The rich flavor of these steaks makes them incredibly versatile. Explore this comprehensive list of steak side dishes, or consider these exceptional pairings:

**Creamy Indulgence:** Pair with Smoked Mashed Potatoes for a comforting and decadent combination.
**Sweet & Savory:** Serve alongside Caramelized Onions to add a depth of sweet, savory notes that complement the beef perfectly.
**Fresh & Vibrant:** A crisp and refreshing Waldorf Salad or a simple green salad provides a delightful contrast to the rich steak.
**Earthy Goodness:** Grilled or roasted asparagus, mushrooms, or even a hearty baked potato make excellent accompaniments.
**Don’t Forget Dessert:** Conclude your feast with something sweet, like these delightful Salted Dark Chocolate Cookies.

Storage & Reheating Tips

Should you be so lucky as to have any leftover grilled ribeye cap steak, store it in an airtight container in the refrigerator for 3-4 days. To reheat without overcooking, do so gently in a low oven (around 250°F / 120°C) until just warmed through, or slice thinly and enjoy cold over a fresh salad.

Frequently Asked Questions About Ribeye Cap Steaks

How long does it take to grill cap steaks?

Ribeye cap steaks cook remarkably quickly due to their tenderness and marbling. With high heat searing and aiming for a perfect medium-rare, you can typically have them ready to eat (including resting time) in about 15-20 minutes. Actual cook time on the grill is often under 10 minutes.

How big are cap steaks?

The size of ribeye cap steaks can vary, but most commonly, they range from 4 to 8 ounces. They are typically cut to a thickness that allows for a good sear while maintaining a juicy interior.

What’s the best internal temperature for a ribeye cap steak?

For optimal flavor and tenderness, ribeye cap steaks are best enjoyed medium-rare. I recommend removing them from the grill when their internal temperature reaches between 125-130°F (52-54°C). The temperature will rise slightly during the resting period, ensuring a perfect medium-rare finish.

Can I pan-sear ribeye cap steaks?

Absolutely! While grilling offers a distinct smoky flavor, ribeye cap steaks also perform exceptionally well with a high-heat pan-sear, preferably in a cast-iron skillet. Follow similar cooking times and temperatures, ensuring good ventilation due to potential smoke from the rendered fat.

Why are ribeye cap steaks so expensive?

Ribeye cap steaks are a premium cut for several reasons. Firstly, it’s a relatively small muscle compared to the entire ribeye, meaning there’s less of it per animal. Secondly, its exceptional tenderness, marbling, and intense flavor make it highly desirable and sought after, driving up its price due to demand and limited supply.

Print Recipe

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Average Rating: 4.60 from 10 votes

Grilled Ribeye Cap Steak

This might just be the best steak on the planet! It’s fatty, juicy, meaty, and packed with flavor – and it’s a quick and easy steak to grill! Pair it with all your favorite sides for a meaty meal!

Course: Main Course

Cuisine: American

Keywords: cap steak, grilled ribeye cap steak, grilled steak, ribeye, ribeye steak, steak

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 2 servings

Calories: 577kcal

Author: Chef Jenn

Ingredients

2 ribeye cap steaks (about 4-6 ounces each)
1 tablespoon kosher salt
1/2 tablespoon cracked black pepper
2 tablespoons butter (or compound butter)

Instructions

Rest the steaks at room temperature for 30 minutes before cooking to let them warm up a bit.
Liberally season the steaks with coarse salt and cracked black pepper.

On a charcoal grill:

Follow steps 1 & 2, then:
Prepare your charcoal grill for 2 zones (one side super hot with ashed-over coals on one side of the grill).
Sear the steaks over the hot coals for about 3 minutes then turn them 90-degrees and sear them for another 2 minutes (to get great grill marks).
Flip the steaks and move them to the cooler side of the grill, and cover the grill.
Remove the steaks when they reach 125°F (52°C) internal temperature (for medium-rare) and rest them, covered with foil, for about 10 minutes.
Top them with compound butter (or plain butter) before serving.

On a gas grill:

Follow steps 1 & 2 then:
Preheat the gas grill firing up 2 burners (or more if you’re doing more than 4 steaks).
When the grill is hot, add the steaks to the grill. Sear the steaks over the flame for about 3 minutes, then turn them 90 degrees and sear them for another 2 minutes (to get great grill marks). If you get flareups, move the steaks out of the fire until it dies down.
Flip the steaks and turn the heat down to low. Cover the grill and cook the steaks until they reach 125-F with a digital meat thermometer.
Remove the steaks and rest them, covered with foil, for about 10 minutes.
Top them with compound butter (or plain butter) before serving.

Notes

Chef Jenn’s Tips

There is visible fat on these steaks, so watch for flare-ups. Move the steaks out of the direct flame to prevent burning.
Resting the steaks is hugely important. They’ll be so much tastier and juicier if you let them rest for about 10 minutes.
Don’t be afraid to season steaks aggressively – they can take it!

Nutrition Information (Approximate)

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Explore More Delicious Recipes

If you’re eager to expand your culinary repertoire with more easy and flavorful dishes, be sure to check out these fantastic recipes:

Smoked Lamb Chops
Leftover Roast Beef Stroganoff
Smoked Asparagus
Smoked Shotgun Shells
Reverse Sear Steak (for other thick cuts)
Perfect Grilled Corn on the Cob

There you have it – your comprehensive guide to grilling the most incredible Ribeye Cap Steaks. This cut promises a dining experience that’s truly unforgettable, transforming a simple meal into a gourmet celebration. So fire up your grill, prepare your ingredients, and get ready to savor every juicy, tender, and incredibly flavorful bite of what might just become your new favorite steak!