Like many beef fans, I am particularly fond of the *spinalis dorsi* -- commonly referred to as the cap of the ribeye -- the heavily marbled muscle running around the outside of a center-cut ribeye steak.
Thanks to some fortuitous circumstances not worth explaining here, I may soon be able to acquire an entire spinalis dorsi -- in other words, the entire cap from the entire center rib section (this means a bunch of ribeye steaks will be cap-less, but that's going to be someone else's problem).
My question is: Has anyone here ever cooked an entire spinalis dorsi? Any thoughts on whether it would be best to cook it like a steak or to roll it up and treat it like a roast?
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