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

4/18/2016

21 Comments

 
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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. 
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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

​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. 
21 Comments
William Van Dyke link
5/21/2016 07:54:30 am

I am certain very good. Very complex and time consuming. Many pieces of equipment to clean.

Reply
Mike Turk
5/21/2016 09:25:22 am

You old woman.

Reply
Eric O'Brien
5/22/2016 12:45:32 am

Do you need to "clean" anything? Don't ya just let the next fire turn any gunk to ASH?

Reply
Tom davis from NH
5/21/2016 08:24:04 am

Need to buy the whole rib eye to get this cut ?


Reply
Terry from FL
5/21/2016 08:40:33 am

Tom, You may need to special order from a butcher. Our local Costco carries it routinely.

Reply
BigGreenCraig
5/23/2016 08:01:57 am

My Costso has this cut ready and available. You're butcher could most definitely prepare it for you.

Reply
Mike link
5/21/2016 09:24:27 am

Why does Big Green Craig use a Weber kettle to sear his steak? The BGE will get much hotter. Open up the vents and get her to around 900 and you will get an awesome crust on any steak.

Reply
Skiddy
5/21/2016 09:49:20 am

IMO use of the kettle or another grill is a time thing and an open kettle with vents open will provide a grilling surface just as hot as an egg. The egg can heat quickly but it will take 5-10 minutes to get the CI/grill grates hot enough using the egg that has been at a low and slow temp. The meat is resting while this heating is going on.

Nice cook using a seldom respected part of a rib cut.

Reply
BigGreenCraig
5/23/2016 08:03:57 am

It was already lit from something else. Just made sense. #allgrillsmatter

Reply
Cotton Clark link
5/21/2016 09:30:42 am

Well done, sir! You had me at "rib eye!" I work at a grill store in San Antonio, Texas where we publish a monthly newsletter for our customers. May we have your permission to post your story and recipe?

Reply
BigGreenCraig
5/23/2016 08:04:42 am

Sure! Thanks!

Reply
Jim Grigsby link
5/24/2016 02:33:30 pm

We have a high end outdoor kitchen store in OKC we should compare notes sometime.

Reply
BigGreenCraig
5/25/2016 03:33:41 pm

I'd love to!

Cotton Clark link
5/21/2016 09:31:02 am

Well done, sir! You had me at rib eye! I work at a grill store in San Antonio, Texas where we publish a monthly newsletter for our customers. May we have your permission to post your story and recipe?

Reply
Matt
5/21/2016 12:23:50 pm

Great recipe. Have you considered using meat glue vs trussing? It wouldn't really make a huge difference other than giving a slightly better appearance. The main thing would be to give you an excuse to use transglutaminase!

Reply
Carol Melancon link
5/21/2016 01:51:50 pm

Just last night I cooked an American Wagyu ribeye cap (from Snake River Farms) to 130 F in my sous vide setup, and my husband seared it about 30 seconds per side on a baking steel over a propane burner. Hardly any clean-up and a fabulous piece of beef. Super easy way to make sure you don't ruin a $100 steak.

Reply
Bruce Smith
5/23/2016 10:39:46 am

Is this cut of steak also called the Chuck Eye?

Reply
Robert
5/24/2016 10:43:20 am

What size Grill Grates are those on the Weber?

Reply
Janet L Oresick
7/23/2016 01:14:33 pm

I never thought of using those grill grates. Are they intended to be used the way you have used them or is there some other purpose for them? That steak looks great. I usually never order a Ribeye steak when I eat out because I find it to be too fatty. Maybe they have given me a poor quality steak which is not marbleized enough. I usually just get filet mignon. Could you get this same effect with a Weber gas grill? THANKS!

Reply
Big Green Craig
7/25/2016 10:43:46 am

Yes, you could definitely do this on a Weber gas grill. Turn your far left burner on and use the right side as your indirect zone. Will work perfectly. Enjoy!

Reply
Randy
8/27/2016 09:38:38 pm

Thank you so much for this. Found this cut at Costco. Slow cooked it at 250 on the egg to 130 internal with my flame boss then seared it for 90 seconds per side on the cast iron insert in my propane weber. Clean up is minimal and the flavor is by far the best cut of steak ipweve ever eaten. Thanks Craig

Reply



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