A Ribeye Is Two Steaks. Treat It Accordingly
The next time you cook a ribeye, here’s a little chef’s tip that will make you appreciate the steak even more: Separate the eye from the cap and slice each part separately. Why?
The cap is a muscle called the Spinalis dorsi that curves around the eye, the muscle. Because the cap is thinner than the eye and separated from it by a band of fat and silver skin, it may look less desirable. In truth, it’s more marbled and rich-tasting than nearly any cut on the cow. When you eat a slice that contains both muscles, you can’t appreciate its delectable qualities quite as much.
