Beef Ribeye Cap

The Beef Ribeye Cap, or Spinalis Dorsi, is a prized cut of beef from the rib section, known for its rich marbling and intense flavor. It is typically seasoned simply with salt and pepper and grilled or pan-seared to highlight its natural beefiness, often served as a steak or sliced for premium dishes. This cut originates from the rib primal of the cow, specifically the outer layer that wraps around the ribeye steak.

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🍽️ Nutrition at a glance

This cut is high in protein and fat, providing a significant amount of iron, zinc, and B vitamins like B12. A typical 4-ounce (113g) serving can range from 250 to 350 calories, depending on the level of marbling and preparation.

Nutrition breakdown

Calories	570 kcal
Protein	42 g
Carbs	0 g
Fat	45 g
Fiber	0 g
Sugar	0 g
Sodium	120 mg
Vitamin B12	5.0 mcg
Niacin (B3)	10.0 mg
Zinc	8.5 mg
Selenium	45 mcg
Phosphorus	320 mg
Iron	4.0 mg
Potassium	550 mg
Vitamin B6	0.6 mg

Per 1 steak (227 g) · estimated, varies by recipe

💡 What's interesting

The Ribeye Cap is often considered the most flavorful part of the ribeye steak, sometimes called the 'deckle,' and its unique muscle structure gives it a tender, almost buttery texture. Nutritionally, its high monounsaturated fat content can contribute to heart health when consumed as part of a balanced diet.