July 16, 2020
The tastiest cut of steak is one you don't often find, but you can divide it off of a rib roast at home for the best steak you'll ever grill. The rib cap, or spinalis dorsi, is one of two muscles that make up a traditional rib eye steak. Our Grillmaster Russ Faulk shows you how to grill the rib cap separately from the "rib filet" for the ultimate steak indulgence.
Watch Faulk give tips on cooking these two separate cuts on the Hybrid Fire Grill to the perfect doneness.
