Grilled Ribeye Cap: Caramelized Onion Butter and Truffle Salt

The king of all steaks is the ribeye cap, or spinalis dorsi. Paired with simple but luxurious ingredients, it’s truly a meal fit for a king.

 

The spinalis dorsi—more commonly known as the ribeye cap—is widely regarded by steak lovers as the most flavorful muscle on the animal. Meat scientists and chefs alike often divide diners into two camps: those who eat the spinalis first and those who save it until the end to savor every last bite. The ribeye cap sits along the top edge of a ribeye steak and varies in size depending on where the steak is cut from the rib.

The cap is a distinct, thin layer of meat that curls along the top of the ribeye. When you’re shopping for steaks, look for pieces where the cap is generous—those are the ones that deliver the most tenderness and intense beef flavor. Because the spinalis is thin and rich with fat marbling, it benefits from quick, high-heat cooking: sear it hot and fast for the best texture and flavor.

Demand for the ribeye cap is high among aficionados because it is often sacrificed when trimming whole ribeye roasts into individual steaks. As a result, you might not see cap steaks on the shelf at a typical grocery store. Specialty purveyors and butcher shops may sell intact cap steaks, and another practical option is to buy a whole ribeye roll and remove the cap yourself. If you plan to butcher it at home, there are many visual guides and videos that walk through separating the spinalis from the ribeye roll step by step.

Where to get ribeye cap aka spinalis dorsi:

Ribeye cap is more commonly available through specialty meat suppliers, trusted online butcher shops, and select retailers. Buying a whole ribeye roll and trimming the cap at home is often the most economical approach and gives you control over portion size. If you prefer, local butchers can usually separate the cap for you if you ask.

Because this cut shines with minimal seasoning, a few elevated but simple additions are all you need to enhance it without overpowering the beef. Coarse salt and butter are classic partners for steak; elevating those elements with complementary flavors will lift the dish while keeping the meat as the star.

Two additions that pair beautifully with the ribeye cap are a truffle-scented finishing salt and a rich caramelized onion butter. The salt brings an earthy depth—imagine coarse kosher salt blended with porcini dust and a touch of truffle aroma—while the butter contributes a silky richness with sweet, browned onion notes.

Serve the steak simply with a few complementary sides—roasted or grilled vegetables, a crisp salad, or buttery potatoes will all work—and let the meat and finishing touches shine. This combination creates an indulgent, balanced meal that celebrates the cap’s natural flavor.

Grilled Ribeye Cap aka Spinalis Dorsi