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Ribeye Cap Steak


Furd
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We ate at Bourbon Steak at the MGM Grand in Detroit. (Mina's place).

 

Kobe beef. Woodfire grill. Seasoned with salt and pepper and finished with sea salt after plating.

 

About as pure as steak can be. :wacko:

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Our meat purveyor calls it the spinellis muscle and we used to end up with them from time to time because some people want what they call a "true ribeye" that is basically the part that looks like a tenderloin that she took away halfway through the demo. Why? I have no idea because the cap or spinellis is easily the tastiest part of the steak.

 

At any rate, whenever he'd end up with some, he'd sell it to us and we'd do specials with it. Effing delish.

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