Kirkland Signature USDA Prime Beef Boneless Ribeye Cap Steak features the spinalis dorsi, the prized outer muscle of the ribeye roll. Also known as the ribeye cap or spinalis steak, this cut delivers tenderloin-level tenderness combined with rich ribeye flavor, making it one of the most sought-after steaks among beef enthusiasts. The exceptional marbling characteristic of USDA Prime grade creates a buttery texture and intense beefy taste.

This premium boneless cut is blade tenderized for enhanced texture and should be cooked to an internal temperature of 145°F. The ribeye cap's natural tenderness and flavor mean no marinating is required. For optimal results, sear in a cast iron skillet or grill over high heat for approximately three minutes per side. The cut's quality shines when prepared simply with salt and pepper, though a compound butter such as blue cheese butter can complement the rich flavor profile.

Nutrition per 3 oz cooked serving (lean only, visible fat trimmed): 210 calories, 21g protein, 0g carbs, 13g fat (4.7g saturated, 6g monounsaturated), 65mg cholesterol, 70mg sodium. Excellent source of protein, vitamin B12, zinc, and selenium. Good source of iron, riboflavin, niacin, vitamin B6, and phosphorus.