Capless Rib Steaks

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leaving the deeply marbled eye plus the rib bone. The cleaner cousin to the standard ribeye, easier to eat through to the bone. Hot grill or cast iron, 4–5 minutes a side, baste with butter and herbs in the last 2 minutes. Rest, slice across the grain.