Big Green Craig: The tastiest cut of beef in existence.

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In my opinion, the spinalis dorsI has got to be the absolute greatest cut of beef i have ever experienced. 

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.  

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I fired up the Mini Max with some Fogo Lump and an oak chunk for phase one of a reverse sear.

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. 

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While the steak smoked, I fired up the Weber Kettle for the sear. I started a chimney of Fogo Lump and let all of the coals gray over. before dumping them into the Kettle.

TIP: The Kick Ash Basket XL BGE model fite the Weber 22" Kettle perfectly. 

I preheated a set of Grill Grates for the sear phase. Flippijng them upside down acts as a griddle and gives you a solid layer of crust on a steak. Wipe them with a damp paper towel to remove any ash that may be left. 

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The Grill Grates were pre-heated and ready for the sear. I pulled the steak at an internal temperature of 122. I placed a thin pat of butter on the Grill Grates and seared for 90 seconds on each side. 

TIP: The butter aids in the caramelization and color of the crust. 

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I topped the steak with a homemade compound herb'd butter (recipe below)  and tented it with foil for 10 minutes.  

I served the ribeye cap steak with a Twice Grilled Potato (recipe below) 

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COMPOUND BUTTER
INGREDIENTS
1 stick of softened butter
1 minced garlic clove
2 Tbs chopped parsley
Salt
 
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

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​TWICE SMOKED POTATOES

INGREDIENTS
4 – round russet or Idaho potatoes
EVOO
Salt
Pepper
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.