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Home Cooking

Spinalis dorsi (cap of ribeye) report

Paul Lukas | Apr 18, 200601:19 AM     6

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,
Paul

Link: http://www.chowhound.com/topics/show/...

Image: http://static.flickr.com/45/130618469...

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