Cap Meat (Spinalis Dorsi)

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the ribeye, separated from the eye by a band of fat. Ribeye lovers will tell you the cap is the best bite of the whole steak. We sometimes pull and sell it separately when we're breaking down ribeyes. Heavily marbled, intensely flavoured, melts on the palate. Sear hard, slice thin, eat standing up. Limited quantities — call ahead.