Chef’s Cut: Spinalis Cap Recipe
Make Chef’s Cut: Spinalis Cap Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Spinalis Cap
Remove the spinalis cap from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
- 2
Season the Meat
Generously season both sides of the spinalis cap with kosher salt and black pepper. Allow the seasoning to penetrate the meat for about 15 minutes.
- 3
Prepare the Cooking Surface
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add olive oil and let it heat until shimmering.
- 4
Sear the Meat
Place the seasoned spinalis cap in the hot skillet. Sear for about 4-5 minutes on the first side without moving it, until a nice crust forms.
- 5
Flip and Add Aromatics
Carefully flip the spinalis cap using tongs. Add the crushed garlic cloves and fresh thyme to the pan. Sear the other side for another 4-5 minutes, spooning the pan juices over the meat.
- 6
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, it should read around 130°F (54°C). Adjust cooking time as necessary.
- 7
Rest the Meat
Remove the spinalis cap from the skillet and let it rest on a cutting board for 10 minutes. This helps the juices redistribute.
- 8
Slice and Serve
After resting, slice the spinalis cap against the grain into thin slices. Serve immediately with your choice of sides.