Spinalis? Never heard of it. Until now.

It. Is. Life. Changing. You have been warned.

Y’all, meet the Spinalis steak; otherwise known as the Ribeye Cap, and what I would wager is the tastiest cut on the cow. This is a bold statement coming from an eternal, life-long lover of Filet Mignon.

So how did I come to know this exceptionally fine hunk ‘o cow? Y’all know I’m a Marietta Farmer’s Market addict. I am enamored with everything and everyone there. It is my Saturday escape. Fresh, organic produce, farm fresh eggs, vibrant vegetables, luscious fruits, exotic soaps, doggie snacks, tamales, home baked breads…it is truly a place of wonder. My own little Shangri-la…a perfect Utopian food lover’s world.

One of my favorite Marietta vendors is Tony, with TK Gourmet. I was impressed that he carried such a wide variety of quality meats and seafood. I was super impressed he carried a line of Bison that is to die for! Not long after we met, I began buying all of my chicken, beef and seafood from him. Enter, Spinalis steaks. “You gotta try these,” He said. “I’m a filet girl.” I adamantly replied. Tony is quite convincing and before I knew what was happening, I walked away with four Spinalis steaks. Hmm. I’m clearly getting soft.

I admit, at first I may have bullied the Spanalis a bit. Poking it and proding it with a scowl, expressing rather rudely it would never be my beloved filet. I wanted to see what this piece of meat was really all about. It did have a beautiful marble, akin to a top quality ribeye, that appeared promising. I decided to lightly flavor with a homemade Chicago Steak Seasoning as to not detract from the true flavor, then I created three flavored butters as accompaniments.

The moment that steak hit the grill, I was in awe. The aroma was amazing and even in 50 degree weather it whisked me away to a sunny, summer day in shorts and flip flops with a margarita in hand. Wow. I was getting excited. We grilled the steaks between 3 1/2 to 4 minutes per side at a 550 temperature. This resulted in a perfect medium rare steak.

Wow. All of the flavor of a ribeye with the tenderness of a filet. I. Am. In. Heaven. Spinalis, where have you been all of my life?

Spinale Bistecche con Tre Burro

(Italian for Spinalis Steaks with Three Butters)

Ingredients:

• 2-4 Spinalis Steaks

For the Chicago Seasoning:

• 1 tablespoon dry mustard
• 2 teaspoons granulated garlic
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon sweet smoked Spanish paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper

  Blend and place in a shaker jar.

Sun Dried Tomato, Herb & Goat Cheese Butter

• 1/2 cup real butter (do not use margarine. For a healthier option, use Brummel & Brown Greek Yogurt/Butter blend)
• 1 log herbed goat cheese
• 1 small jar sun dried tomatoes, drained well

Blend all ingredients in a mixer until well blended. Roll in a log with plastic wrap and refrigerate.

Bleu Cheese, Walnut and Whiskey Butter

• 1/2 cup real butter (do not use margarine. For a healthier option, use Brummel & Brown Greek Yogurt/Butter blend)
• 2 tbsp. good bourbon or whiskey
• 1/4 cup crushed walnuts

Blend all ingredients in a mixer until well blended. Roll in a log with plastic wrap and refrigerate.

Horseradish, Bacon and Parsley Butter

• 1/2 cup real butter (do not use margarine. For a healthier option, use Brummel & Brown Greek Yogurt/Butter blend)
• 2 tbsp. Horseradish cream
• 1/4 cup crumbled bacon
• 1/4 cup chopped Parsley

Blend all ingredients in a mixer until well blended. Roll in a log with plastic wrap and refrigerate.

Directions for Steak:

Remove steak from packaging. Place on a plate and bring to room temperature uncovered for about 20-30 minutes. Sprinkle both sides with Chicago Seasoning, then lightly rub. Heat the grill to 550 degrees. Grill steaks for about 3 1/2 to 4 minutes each side until your internal temperature reaches 125-127 degrees. The ideal medium rare temperature is 130 degrees, but remember your steak will continue to cook for a few minutes after it is removed from the grill.

Serve with flavored butters.

This will make a GORGEOUS presentation and beautiful meal for Valentine’s Day.

Life is too short to eat ugly food y’all.

* You can ask your local butcher for Spinalis Steaks, or, you can order online from TK Gourmet at http://www.tkgourmet.com

 

 Note: As part of my relationship with TKGourmet, I received 4 complimentary Spinalis Steaks for recipe development. However, all thoughts, opinions and swooning in this post are my own.