Spinalis Steak

The Spinalis Steak, also known as the ribeye cap or spinalis dorsi, is a highly prized cut of beef from the rib section, specifically the outer layer wrapping the ribeye. It is celebrated for its intense marbling, rich beefy flavor, and exceptionally tender texture, often considered the most flavorful part of the cow. This cut is a favorite among steak connoisseurs and high-end steakhouses.

🍽️ Nutrition at a glance

This cut is very high in protein and fat, particularly saturated fat, making it a calorie-dense option. A typical 8-ounce serving can provide around 500-600 calories, along with significant amounts of iron, zinc, and B vitamins like B12.

Nutrition breakdown

Calories	520 kcal
Protein	42 g
Carbs	0 g
Fat	38 g
Fiber	0 g
Sugar	0 g
Sodium	85 mg
Iron	4.5 mg
Zinc	10 mg
Vitamin B12	6.0 mcg
Niacin (B3)	12 mg
Phosphorus	350 mg
Selenium	45 mcg
Potassium	550 mg
Vitamin B6	0.8 mg

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

💡 What's interesting

The Spinalis is unique because it's a distinct muscle that is often removed and sold separately as a premium 'steak within a steak.' Its exceptional marbling not only delivers superior flavor but also makes it a classic example of the fat-to-lean ratio that defines high-quality beef in culinary traditions.