Spinalis Steaks Recipe

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.

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 Grills 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.

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.

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.

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).

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!

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!