This succulent and flavorful steak is one of Second City Prime's most elite meats. The Spinalis Ribeye Cap, also know as butcher's butter, is very sought after yet rare to find. This cut is in a class of it's own, found usually hugged along the top section of a ribeye. We've portioned this buttery, marbled piece of glory to be eaten by itself.
Pairs well with: 'The Rub'

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.      

Cut: The cap sits just above the eye of the primal and is separated from the longissimus dorsi by a kernel of fat. 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Spinalis Ribeye Cap is definitely... grilling! This meat is better cooked when put on high heat for a shorter amount of time. The optimal grill temperature is 450 degrees fahrenheit.

Preferred Cooking Time: The Spinalis Ribeye Cap is great when cooked on high heat. Medium Rare: 7-8 minutes on each side. Medium: 10-12 minutes. Well Done: 12-14 minutes.

Wine Pairing: Cabernet Sauvignon

  • Cut: Ribeye Cap (Spinalis)
  • Grade: USDA PRIME
  • Weight: 12oz


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