Top Sous vide

Spinalis Dorsi:  King of Steaks 

The lesser-known and highly coveted Spinalis Dorsi steak is just as tender and even more delicious than filet mignon. This rare cut is  the curved top of a ribeye steak. It's also known as the Ribeye Cap and Butcher's Butter.

While this cut has a rich fat content, it's not a "fatty" piece of meat. There’s no chewy gristle to fight through— just tender and tasty marbling. This is what leads to the tender, buttery texture. 

How to Cook Spinalis Steak

Sous vide cooking is the surest way to guarantee the optimal rich, buttery, and tender texture.  Spinalis is also an excellent candidate for cast iron pan-searing on the stovetop or grill.  Be wary of marinades: The marbling in this cut already gives the steak tons of flavor.  

Burst with Arrow

If you haven’t had a spinalis steak, you NEED to try it.  It’s your favorite bite of ribeye on repeat. Find out how much it costs and where to source it at Top Sous Vide.