Ribeye Cap Steaks

Discover the pinnacle of steak perfection with our Ribeye Cap Steaks (Spinalis Dorsi) recipe. This extraordinary cut, known for its exceptional marbling and tenderness, is marinated in gochujang chile paste, rolled into a tight roulade, and sliced into individual steaks for a unique presentation. Seasoned with Yoder Smokers Beef Rub and grilled to perfection on a Yoder Smokers YS640S Pellet Grill, each steak achieves a delectable crosshatch sear. The final touch is a drizzle of a tangy sauce made from Kewpie mayonnaise, Bachan’s Miso Japanese Barbecue Sauce, and lime juice, topped with a crunchy Colonial Chile Crunch and garnished with vibrant green onions. This dish not only showcases the exquisite flavors and textures of the ribeye cap but also highlights a fusion of Korean and Japanese culinary influences, making it a truly unforgettable dining experience.

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For the recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 1 1/2 lb (roughly 8-10” section) Ribeye Cap (Spinalis Dorsi)
  • 3-4 tbsp Gochujang Chile Paste
  • Yoder Smokers Beef Rub
  • Cornhusker Kitchen Spray Duck Fat
  • 2 tbsp Colonial Chile Crunch
  • 1/4 cup Green Onions, sliced on a bias, green parts only

  • SAUCE
  • 1/4 cup Kewpie mayonnaise
  • 2 tbsp Bachan’s Miso Japanese Barbecue Sauce
  • 2 tsp lime juice

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640S Pellet Grill to 500ºF set up for direct grilling (diffuser/diffuser door removed) with GrillGrate grilling panels installed over the
    fire box.
  2. Slather the ribeye cap with the gochujang.
  3. Roll tight. Mentally divide the roulade into 6 portions, approximately one and a half inches wide. Mark them with the back of your knife as a guide. Tie individual loops of kitchen twine around the center of each portion. Slice the roulade into individual steaks, in between the twine.
  4. Season the cut sides of the steaks with the Yoder Smokers Beef Rub.
  5. Spray the duck fat on the GrillGrates and place the steaks directly over the fire. Cook until you have nice grill marks, then flip. Repeat this process, turning the steaks to create crosshatch marks. Remove when the internal temperature reaches 130ºF.
  6. Remove the steaks from the grill and rest for a few minutes.
  7. To make the sauce, combine all ingredients in a small bowl and whisk. Transfer to a squeeze bottle.
  8. For serving, first cut and remove the twine from each steak. Top each steak with a drizzle of the sauce and a tablespoon of Colonial Chile Crunch. Garnish with sliced green onion.