Sizzling Spinalis Steak
Experience the ultimate flavor with this seared beef spinalis recipe. Tender, marbled, and juicy, spinalis steak is perfect for special occasions or a gourmet dinner. Seasoned to perfection and seared on the Big Green Egg, this dish creates a smoky crust that locks in the rich flavors. Serve with your favorite sides for an unforgettable dining experience.
ingredients
- 2 lbs beef spinalis (ribeye cap)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- Optional: 1 tbsp butter for finishing
steps
- 1.
Preheat your Big Green Egg to 500°F using the direct heat method.
- 2.
Pat the spinalis dry with paper towels to remove excess moisture.
- 3.
Season the spinalis generously with kosher salt, black pepper, garlic powder, rosemary, and thyme on both sides.
- 4.
Drizzle olive oil over the steak to enhance flavor and promote a great sear.
- 5.
Place the seasoned spinalis directly on the hot grill grates.
- 6.
Sear for about 4-5 minutes on each side, or until a beautiful crust forms and internal temperature reaches 130°F for medium-rare.
- 7.
If desired, add a tablespoon of butter on top during the last minute of cooking for richness.
- 8.
Remove the spinalis from the grill and let it rest for 10 minutes before slicing.
- 9.
Serve with your favorite sides and enjoy!
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