The spinalis dorsi, also known as the ribeye cap, is the C shaped muscle on the top cap of a ribeye. Even in low grade cuts of ribeye, the spinalis dorsi typically has a lot of marbling and is packed with flavor.
In the picture above, a butcher has removed the ribeye cap and has trussed it up into a filet like steak. It is USDA Prime grade.
While the Mini Max was warming up, I seasoned the steak with some extra virgin olive oil, kosher sale and fresh cracked black pepper. Keeping the seasoning simple will allow the steak's beefy goodness to shine.
The ribeye cap smoked at 250F and my Thermoworks Chef Alarm kept an eye on my internal temp.
TIP: The Kick Ash Basket XL BGE model fite the Weber 22" Kettle perfectly.
TIP: The butter aids in the caramelization and color of the crust.
I served the ribeye cap steak with a Twice Grilled Potato (recipe below)
1 stick of softened butter
1 minced garlic clove
2 Tbs chopped parsley
Add all ingredients to a mixing bowl. Combine all ingredients with a fork. Transfer to a sheet of plastic wrap and roll into a log. Keep for several months in the freezer.
*Substitute any ingredients to change the flavor
TWICE SMOKED POTATOES
4 – round russet or Idaho potatoes
2 Tbs sour cream
2 Egg yolks
3 Tbs butter
¼ C chopped crispy bacon
½ C shredded cheese
2-3 Tbs chives finely diced
2 Tbs melted butter
Preheat Egg to 400F and set up for indirect cooking. Coat the potatoes with a thin layer of evoo and salt heavily. Bake the potatoes for approx 1 hour.
Once the potatoes are knife tender, slice off the tops. Spoon out the soft fluffy potato into a mixing bowl. Salt the inside of the skins. Add 3 Tbs of butter to the hot potato and mash. Once mashed to your preferred consistency, make a hole in the middle. Add the sour cream, then egg yolks. Swirl the cream/yolk mix and then combine with the potatoes. Add in the cheese, bacon and chives. Carefully, spoon the mixture back into the skins, brush with melted butter and bake for another 20 minutes.