Ribeye cap (spinalis)

Jevi’s notes

The spinalis: the richly marbled cap off the ribeye. Dry-brine it, sear it in a pan at 380–400°F, and pull it before it overshoots.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 1 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~130°F (texture/plan) · rest 5 min
  Est. cook: ~8 min for 1 lb
• Pan sear (either) · pull ~130°F (texture/plan) · rest 5 min
  Est. cook: ~8 min for 1 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.