Back in early March, I mentioned that I would soon be obtaining an entire *spinalis dorsi* -- the utltra-tender, ultra-marbled muscle running around the outside of a center-cut ribeye steak (see link to original post below). Thanks to everyone who chimed in with cooking suggestions.
It took a little while, but I finally procured it late last week. It was in two separate pieces -- one shaped like a long rectangle, the other more abstract, like a piece of meat that's been butterflied. They were nicely marbled, fairly grainy, and not particuarly thick, sort of like oversized hanger steaks. Total weight: ~3.5 lbs.
I froze the rectangular piece and invited a friend over to share the other piece. After much debate (broil? grill? roll into a roast?), we decided that the simplest method was the best: a few minutes per side in a super-hot cast-iron skillet. As you can see, it came out beautifully.
Okay, then -- you wanna know how it tasted. Let me tell you, folks, it did not disappoint. It was every bit as tender as a filet mignon, but with all the beefy flavor a filet never has. Ridiculously juicy, magnificently meaty. The best of all possible words.
Already making plans for the other piece,