If you are lucky enough to find one, this craft cut is one of the most unique pieces of steak you can get your hands on. Why? Because it’s almost always left attached to the ribeye. Separating it gives you the legendary Spinalis—and a ribeye that suddenly feels a little lonely.
A ribeye without a Spinalis is a Cowgirl Steak. And while everyone loves cowgirls, nobody’s lining up for the bone-in ribeye when the cap’s gone.
But the cap? It’s rich, soft, and packed with flavor. Roll it tight, tie it off, and hit it with high heat—on the grill or in a cast iron pan. Finish in the oven if you must, but try not to eat the whole thing before it gets to the plate.
Ferry Farms – On the farm and on the fork, it’s better quality. Period.
