What Is Spinalis Roast?

The ribeye cap is also sometimes called the deckle or more precisely the spinalis. ... It is the muscle that makes up the outer edge of beef surrounding the eye of a ribeye steak. When removed intact from a large prime rib roast it looks like a long thin steak similar in proportion to a skirt steak.

What cut of meat is spinalis?

The cap, also known as the spinalis dorsi, comes when a butcher trims a whole ribeye roast — cutting the meat off the bone — and rolls the resulting marbled piece into a log and ties it with twine. It's a little pricier than an average steak.

How do I cook a spinalis roast?

To cook our spinalis steaks, we set up a charcoal grill for two-zone cooking with the burning coals on one side of the grill only. We cooked the (salt-and-pepper-seasoned) steaks over indirect heat—at about 325°F (163°C)—with a probe attached to the Smoke X2™.