Ribeye Spinalis 8oz Recipe
Indulge in the rich, buttery flavor of our Ribeye Spinalis, expertly cut to 8 ounces of pure decadence. This tender cut boasts exceptional marbling, ensuring each bite is a melt-in-your-mouth experience. Grilled to perfection and seasoned with a hint of sea salt, it's served alongside seasonal vegetables for a delightful balance. Elevate your dining experience with this succulent steak that promises to satisfy your cravings.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ribeye Spinalis
Remove the ribeye spinalis from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for even cooking.
Season the Meat
Pat the ribeye spinalis dry with paper towels. Rub both sides generously with kosher salt and black pepper.
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
Sear the Ribeye
Add the ribeye spinalis to the pan and sear for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.
Add Aromatics
In the last minute of cooking, add the crushed garlic cloves and fresh rosemary to the pan. Baste the ribeye with the oil and juices from the pan.
Rest and Serve
Remove the ribeye from the skillet and let it rest for at least 5 minutes before slicing. Serve hot.
