Ribeye Cap Menu Inspiration

Chef Barry Strand | September 10, 2019

Beef Ribeye Cap Po' Boy

The Ribeye Steak and Roast have long been staples on steakhouse and restaurant menus. But a chef favorite from the Ribeye is an exciting cut called the Ribeye Cap.

Removed from the outside of the Ribeye, the Ribeye Cap – or Spinalis - offers a tender, flavorful cut of beef which can be used in a variety of menu applications. Whether it’s grilled, made as a roulade, reverse-seared or even smoked, the Ribeye Cap will give your diners a delicious meal rarely experienced anywhere else.

Menuing the Ribeye Cap

The versatility of the Ribeye Cap allows restaurants to menu this cut in a variety of options. Use a cast iron skillet to make a beef noodle dish, roast it for a Po ’Boy sandwich or grill a steak size portion for a center-of-the-plate entrée.

Beef Ribeye Cap Po' Boy

Ribeye Cap Po' Boy

Season the Ribeye Cap Steak with some Cajun seasoning for a delicious twist on a lunch-time classic, the Po’ Boy sandwich.

See Recipe

Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Rub Ribeye Cap Steak with lime, jalapeño, cumin and garlic. Serve with an avocado-mango salad topped simply with queso fresco.

See Recipe

Beef Yaka Mein

Skillet cook and thinly slice the Ribeye Cap Steak. Float it in Cajun flavored beef stock and garnish with soft-cooked eggs.

See Recipe

Preparation Methods

Smoke: Lay two whole Ribeye Caps on top of each other, roll, tie and cut into 2” pieces. Lay the Ribeye Cap pieces in the smoker. Smoke for 1 to 2 hours depending on level of smoke desired. Finish on grill and serve with traditional BBQ sides like coleslaw, macaroni salad or baked beans.

Reverse-Sear: Grill whole Ribeye Cap on indirect heat, then move to direct heat or a cast iron skillet to sear before serving. Serve with an apple and zucchini slaw with apple cider vinaigrette.

Roast a Roulade: Stuff whole Ribeye Cap with minced shallots and garlic, parsley, basil, sage, salami and provolone cheese. Roast, slice and serve with a fresh Caesar salad.

Ordering/Fabrication

Order the whole Ribeye Cap - IMPS/NAMP #112D or Ribeye Cap Steaks IMPS/NAMP #1112D. Both are referred to as the Ribeye Cap or Spinalis.

Another option is to order the Ribeye Roast, UPC #1193, and fabricate the Ribeye Cap in-house by taking off the cap of the roast. Fabricating this cut from the Ribeye Roast is a great way to extend the value of the Ribeye by obtaining two profitable cuts - the Ribeye Cap and Ribeye Filet - from one roast.

Ribeye Filet

Once the Cap is taken off the Ribeye Roast, you are left with Ribeye Filets. Filets are cut in smaller portions than a Ribeye Steak, and “tease” the eye in thinking that they are actually thick cut Tenderloin steaks or Filet Mignon. This cut is a great option to use in a center-of-the-plate setting and can be grilled, broiled or cooked in a cast iron skillet. 

The Ribeye Cap has been consumed by consumers for decades as part of the Ribeye Steak or Ribeye Roast, but using the Ribeye Cap on its own offers customers variety and a unique dining experience.


About Chef Barry Strand:

Chef Barry Strand works in the National Cattlemen’s Beef Association Culinary Center, funded by the Beef Checkoff. Chef Barry leads the lab program which focuses on the exploration of new ingredients, equipment, and innovative beef preparations and cooking methods.