USDA Prime Angus Ribeye Cap Steak (Spinalis Dorsalis) - 450g-500g

Regarded by culinary critics, top chefs, and master butchers as the single most delicious cut of beef in the world, the USDA Prime Angus Ribeye Cap (scientifically known as the Spinalis Dorsalis) is the prized outer crescent that crowns a traditional ribeye roll.

It combines the incredible melt-in-your-mouth tenderness of a Filet Mignon with an even richer, deeper buttery flavor than the Ribeye center eye. Because there is only a very small strip per steer, this is one of the rarest and most sought-after luxury steaks available.

Product Highlights:

• Grade: USDA Prime Angus (top 2–3% of all US beef)
• Cut: 100% pure Spinalis Dorsalis / Ribeye Cap (trimmed of excessive outer fat)
• Thickness: ~1 inch thick cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to preserve moisture and delicate marbling
• Best Cooking Methods: Pan-searing with butter baste, cast-iron skillet, or charcoal grill over high indirect/direct heat
• Delivery: Shipped cold-chain via our dedicated in-house riders within 24–48 hours across Metro Manila.

How to Cook USDA Prime Ribeye Cap (The "Crown Jewel" of the ribeye)

Because the Spinalis is naturally loose-grained and packed with intramuscular fat, it cooks faster than denser steaks like strip or sirloin. Watch your cooking time closely!

1. Thaw Gently: Thaw overnight in the refrigerator. Set it out 30 minutes before cooking so it sears evenly without dropping pan temperature.
2. Dry & Salt: Pat completely dry with paper towels. Season generously with flaky sea salt and freshly ground black pepper. (With a cut this luxurious, simple seasoning is best).
3. High-Heat Sear: Place a cast-iron skillet over high heat. Add just 1/2 teaspoon of high-heat oil (the steak will release plenty of its own rich fat quickly).
4. Sear: Lay the ribeye cap in the pan. Sear for 2 to 2.5 minutes until a golden, caramelized crust develops. Flip and sear the other side for 2 minutes.
5. Butter Baste: Reduce the heat to medium. Drop in 1–2 tablespoons of butter, 2 crushed cloves of garlic, and a sprig of fresh thyme. Baste the foaming butter over the cap for 60 seconds.
6. Rest: Transfer to a warm board and let it rest for 6 to 8 minutes. Slicing too early will cause its precious juices to pool out.
7. Slice: Slice gently across the grain into thick medallions and serve.

Recommended Doneness: Medium-Rare (130°F–135°F / 55°C). The heavy marbling in the Spinalis requires reaching at least 130°F to fully render the internal fat into pure liquid flavor.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw USDA Prime Angus Ribeye Cap

Frequently Asked Questions (FAQ)

What makes the Ribeye Cap so special?

When you eat a bone-in or boneless ribeye steak, you'll notice a top crescent-shaped piece separated from the main eye by a seam of fat. That outer ring is the Spinalis Dorsalis—the tenderest, most heavily marbled, and most flavorful muscle on the entire steer. Our Ribeye Cap steaks are this outer crown separated, rolled or flat-cut on its own.

Why is it rarely found in standard supermarkets?

Removing the cap lowers the value of the remaining center ribeye ("eye of ribeye"), meaning typical butchers prefer keeping them attached. Sourcing pure, dedicated USDA Prime Spinalis is an artisan luxury usually reserved only for Michelin-starred restaurants and high-end specialty steakhouses.

Should I cook this cut well-done?

We strongly recommend cooking to Medium-Rare. Because this muscle is so delicate and heavily marbled, cooking it past medium will melt away all its natural luscious fat and diminish its signature tenderness.