Spinalis Steaks

Spinalis Steaks

Spinalis Steaks

For a while now I’ve been on a search for Spinalis Steaks – also know as the Ribeye Cap Steak. So when I found a pack of Spinalis Steaks when I was shopping at Costco last week, I got pretty excited.

These Spinalis Steaks are the cap of the Ribeye. It’s the most flavorful, most marbled and most tender part of a ribeye steak. The butcher will cut the entire cap from a whole Ribeye, roll it, tie it and then slice them into steaks.

They are an amazing steak – but the only issue is they are a little hard to find. If you ever come across some, I strongly suggest picking up a couple and throwing them on your grill.

To cook these Spinalis Steaks I used my same method for cooking ribeyes.

Spinalis Steaks

There isn’t much prep work needed for these Spinalis Steaks. They were already tied and there wasn’t any trimming needed. I just seasoned them with a good coat of my Killer Hogs AP Rub and then topped them with a light coat of Killer Hogs Hot Rub for some heat and color.

Once the Spinalis Steaks were seasoned, I let them sit out and come up to room temp while I fired up my grill. I used my PK 360 for this cook, but any direct grill will work. You just want a good bed of hot coals (I used B&B briquette charcoal) and open both the intake and exhaust 100% so you can get those temps up in the 500-600 degree range for searing.

When I cook steaks, I always use a set of GrillGrates on top of my factory grate. GrillGrates keeps the heat even, reduces flare-ups and gives you competition style grill marks.

Spinalis Steaks

One the grill is up to temp, it’s time to cook! I placed the Spinalis Steak directly on the grate and gave it a little press to ensure good contact with the grates. Then I closed the lid and set a timer for 2 minutes. After 2 minutes, I gave my steaks a 90-degree twist. 2 more minutes I flipped the steaks over and topped them with a pat of my Roasted Garlic Butter to really make them rich and decadent.

Spinalis Steaks

Roasted Garlic Steak Butter

  • 1 Stick Butter (softened at room temp)
  • ½ Shallot minced
  • 4-5 Cloves Roasted Garlic minced
  • 2 teaspoons Killer Hogs Steak Rub

Combine softened butter, shallot, garlic, and steak rub in a small bowl. Spread mixture onto plastic wrap and form into log shape. Wrap plastic wrap around butter and store in refrigerator for a couple hours until firm. Slice into 1 Tablespoon portions.

Spinalis Steaks

After the steaks had been on for a total of 6 minutes, I gave them one final 90-degree twist and started watching my internal temps. If you are cooking steaks, you really have to have a good internal thermometer. I like to use Thermoworks Thermapen – aside from my grills it’s my #1 must-have BBQ accessory. But you can use any probe thermometer – you just want to keep a close eye on the steak and make sure you don’t over-cook it (and always account for the carryover).

Spinalis Steaks

My basic “rule of thumb” for when to pull your steak:

  • Rare – 120°F (will carry over to 125°F in the rest)
  • Medium Rare – 125°F (will carry over to 130°F in the rest)
  • Medium – 135°F (will carry over to 140°F in the rest)
  • Medium Well – 145°F (will carry over to 150°F in the rest)

Once the steaks hit 122-123 internal and the butter was melted, I pulled them off and let them rest for about 10 minutes. Then I couldn’t wait anymore!

Spinalis Steaks

This really is a rich, delicious steak. I mean it’s a whole steak make out of nothing but the best part of the ribeye! How could it be bad?

If you are a sucker for a juicy, well-marbled ribeye steak then you have to try the Spinalis Steaks next time you see one!

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Spinalis Steaks

Ingredients

  • 2 Ribeye Cap “Spinalis” Steaks (16oz each)
  • 2 Tablespoons Killer Hogs AP Rub
  • 2 Tablespoons Killer Hogs Hot Rub
    Roasted Garlic Steak Butter
  • 1 Stick Butter (softened at room temp)
  • ½ Shallot minced
  • 4-5 Cloves Roasted Garlic minced
  • 2 teaspoons Killer Hogs Steak Rub
  • Combine softened butter, shallot, garlic, and steak rub in a small bowl. Spread mixture onto plastic wrap and form into log shape. Wrap plastic wrap around butter and store in refrigerator for a couple hours until firm. Slice into 1 Tablespoon portions.

Instructions

  1. Prepare charcoal grill for direct grilling over hot coals.
  2. Season each cap steak with AP Rub and Hot Rub.
  3. Place each steak on hot grill grates (550-600⁰) for 4 minutes. Twist each steak 90⁰ to create even grill marks.
  4. Flip steak over and top each one with 1 Tablespoon of Steak Butter *recipe to follow
  5. Continue to cook steaks until internal temperature reaches 125⁰ on an instant read thermometer. (or continue to cook for your desired doneness)
  6. Rest each steak for 5-10 minutes before serving.

Malcom Reed
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Comments 5

  1. Just a heads up on Costco meats. I was informed by my local Costco that all of their steaks and roasts are needle tenderized. The only exception is meat sealed in a vacuum bag, e.g., packer briskets, whole roasts, etc. This may pose a health concern for some, if not cooked to well done, since the needles may drive surface bacteria into the steak interior. Some people may not care, while others may be appalled. Everyone has to gauge there tolerance for risk accordingly. I asked why they would do this for spinalis, tenderloins, etc., as they are certainly tender enough. I was told they just do it for everything they take out of a vacuum bag.

  2. Best steak ever. Next best is a good chuck eye. A lesser known cut with in credible marbling. Always a go to steak for a crowd without remortgaging the barn.

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