The Spinalis: Ribeye Cap

The spinalis dorsi, commonly called the ribeye cap or deckle, is the thin, richly marbled outer muscle that wraps around the outside of a ribeye steak. Many butchers and chefs consider it the single best cut on the entire animal, combining the tenderness of a fillet with the bold, beefy flavor of a heavily marbled cut. Its generous fat content keeps it juicy even when cooked to medium. At home you can ask your butcher for the spinalis as a separate piece, or simply look for it as the crescent-shaped cap on a bone-in ribeye. It is ideal for quick searing and does not benefit from long cooking times.