Welcome to the epitome of culinary craftsmanship, where we level up a prized cut of beef into an unforgettable dining experience. The Ribeye Cap, or Spinalis Dorsi, is renowned for its tenderness and intense marbling, making it a favorite among steak enthusiasts. This recipe combines the rich flavors of gochujang and miso bbq sauce with the expert touch of grilling on a Yoder Smokers YS640s Pellet Grill, promising a mouthwatering fusion of Korean and Japanese influences.
Ribeye Cap Steaks (Spinalis Dorsi)
Tom Jackson
Rated 4.5 stars by 2 users
Category
Beef
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Calories
479
Discover the pinnacle of steak perfection with our Ribeye Cap Steaks (Spinalis Dorsi) recipe. This extraordinary cut, known for its exceptional marbling and tenderness, is marinated in gochujang chile paste, rolled into a tight roulade, and sliced into individual steaks for a unique presentation. Seasoned with Yoder Smokers Beef Rub and grilled to perfection on a Yoder Smokers YS640s Pellet Grill, each steak achieves a delectable crosshatch sear. The final touch is a drizzle of a tangy sauce made from Kewpie mayonnaise, Bachan’s Miso Japanese Barbecue Sauce, and lime juice, topped with a crunchy Colonial Chile Crunch and garnished with vibrant green onions. This dish not only showcases the exquisite flavors and textures of the ribeye cap but also highlights a fusion of Korean and Japanese culinary influences, making it a truly unforgettable dining experience.
Ingredients
-
1 1/2 lb (roughly 8-10” section) ribeye cap (Spinalis Dorsi)
-
3-4 tbsp gochujang chile paste
-
Yoder Smokers Beef Rub
-
Cornhusker Kitchen Spray Duck Fat
-
2 tbsp Colonial Chile Crunch
-
1/4 cup green onions, sliced on a bias, green parts only
-
1/4 cup Kewpie mayonnaise
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2 tbsp Bachan’s Miso Japanese Barbecue Sauce
-
2 tsp lime juice
Sauce:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF set up for direct grilling (diffuser/diffuser door removed) with GrillGrate grilling panels installed over the
fire box.
Slather the ribeye cap with the gochujang.
Roll tight. Mentally divide the roulade into 6 portions, approximately one and a half inches wide. Mark them with the back of your knife as a guide. Tie individual loops of kitchen twine around the center of each portion. Slice the roulade into individual steaks, in between the twine.
Season the cut sides of the steaks with the Yoder Smokers Beef Rub.
Spray the duck fat on the GrillGrates and place the steaks directly over the fire. Cook until you have nice grill marks, then flip. Repeat this process, turning the steaks to create crosshatch marks. Remove when the internal temperature
reaches 130ºF.
Remove the steaks from the grill and rest for a few minutes.
To make the sauce, combine all ingredients in a small bowl and whisk. Transfer to a squeeze bottle.
For serving, first cut and remove the twine from each steak. Top each steak with a drizzle of the sauce and a tablespoon of Colonial Chile Crunch. Garnish with
sliced green onion.
Recipe Note
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Recipe Highlights and Insights:
Why choose this cut of beef? The Spinalis Dorsi, or ribeye cap, is a highly coveted beef cut renowned for its exceptional flavor, tenderness, and rich marbling. Located on the outer edge of the ribeye, this muscle boasts fine streaks of fat that enhance its juiciness and buttery texture. Its intense beefy flavor and melt-in-your-mouth quality make it a favorite among chefs and meat enthusiasts. Versatile in preparation, the ribeye cap excels when grilled, seared, or roasted, and pairs well with both bold seasonings and subtle flavors. This cut exemplifies the best of beef, perfect for gourmet meals and special occasions.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 479
- Fat
- 38.9 grams
- Saturated Fat
- 1.7 grams
- Cholesterol
- 97 milligrams
- Sodium
- 419 milligrams
- Carbs
- 10.9 grams
- Fiber
- 2.1 grams
- Sugar
- 5.6 grams
- Protein
- 19.5 grams
My Costco often has ribeye cap steaks available that can be un-rolled, slathered, and re-tied. For a shortcut. They are usually 2" thick.