The spinalis dorsi — the most marbled, most flavourful muscle on the steer, peeled off the ribeye and rolled into a coil. Grilled hot for a few minutes per side, sliced like a steak pinwheel. The chef's cut.
Serves 2 to 3Prep 10 minCook 8 min
What to ask for
This recipe calls for Rib cap. Can't get it where you are?
Ingredients & method
Ingredients
1 ribeye cap (spinalis), 350 to 500 g, rolled and tied at 3 cm intervals
Coarse sea salt
Freshly cracked black pepper
1 tablespoon neutral oil
1 tablespoon butter
2 sprigs thyme
1 garlic clove, smashed
Method
1Bring the rolled cap to room temperature, 30 to 45 minutes. Pat dry. Season heavily with salt and pepper on all sides — the rolled exterior is the only crust surface.
2Heat a heavy cast-iron skillet over high heat with the oil until smoking.
3Sear the cap on its outer curve for 3 minutes without moving. Use tongs to roll a quarter-turn and sear the next face for 2 minutes. Continue rolling until all sides are crusted, about 8 minutes total.
4Add the butter, thyme, and garlic to the pan. Tilt and baste the cap for 30 seconds.
5Internal temperature should read 52 °C (125 °F) for rare, 55 °C (131 °F) for medium-rare. Lift onto a board, snip the strings, and rest 6 minutes.
6Slice into 1 cm pinwheels — each slice shows the spiral of the rolled cap and a darker crust around the edge. Salt to finish.
Cook this well
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Chef's tip Get the cap pre-rolled and tied by your butcher. Doing it yourself with cold meat is a fight; warm meat doesn't roll cleanly. They'll do it in 30 seconds.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.
