How to butcher, cut and grill a Ribeye Cap Steak | Jess Pryles

How to butcher, cut and grill a Ribeye Cap Steak.

The ribeye cap steak, also known as the Spinalis Dorsi, is considered to be the king of steaks. And for good reason. It's tender but bursts with beefy flavor. BUT - it's almost impossible to find at the grocery store, because to get it, you have to basically ruin a ribeye steak.

In this how to tutorial, I will show you how to cut your own cap steak from a whole ribeye roll, which is the most economical way to eat the best cut of steak out there. Once the ribeye cap steak is cut off, the remaining steaks are ribeye "eye" or ribeye 'filets', so you truly get the best of both worlds.

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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

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