Rib cap steaks—also known as Spinalis Dorsi—are one of the most tender, marbled, and flavor-packed cuts on a cow. When you get your hands on a Wagyu version, like these Wagyu X rib caps from Lakeside Farmstead, you’re working with next-level beef. This method uses high heat and Jess Pryles’ “Just Keep Flipping” technique to render fat, build crust, and keep every bite juicy and rich.
Wagyu Rib Cap Steaks Recipe
The rib cap—or Spinalis—is often considered the most flavorful part of the ribeye. It sits curled around the eye of the ribeye and offers the perfect combination of rich marbling and tenderness. In this cook, we’re showcasing Wagyu X beef, raised at Lakeside Farmstead in Alberta, where the marbling keeps improving year after year thanks to exceptional breeding and care.
To do this steak justice, we’re using a hot-and-fast grilling technique called “Just Keep Flipping”—a method that enhances sear and crust without overcooking the inside. This approach is ideal for fatty, high-quality cuts like rib cap, and the results are as close to steakhouse perfection as you’ll get on your backyard grill.
How to Make Wagyu Rib Cap Steaks
Preparation
Start by preheating your grill or smoker to 500°F. This cook relies on high heat to develop a perfect crust and render the fat, so make sure your grill is fully up to temp before the steaks go on.
While your grill is heating, coat the rib cap steaks with a layer of steakhouse-flavored grilling oil. This acts as a binder to hold your rubs in place and adds a subtle flavor boost. Next, season the steaks with a light dusting of Yonedas White followed by a more generous coating of Yonedas Gold. These two rubs combine to bring out the savory richness of the Wagyu without overpowering it.Let the seasoned steaks sit at room temperature for 20 minutes. This helps the seasoning absorb and ensures a more even cook once they hit the grill.
Cooking (Just Keep Flipping Method)
To cook the steaks, place them directly on the hot grill and flip them every 60 seconds. This frequent flipping allows the steak to cook evenly, develop a crispy crust, and avoid burning or drying out—especially important with fatty cuts like rib cap.
Continue flipping for about 8 minutes, or until your steak reaches an internal temperature of 125°F for a perfect medium-rare. Use an instant-read thermometer for accuracy—because with a cut this beautiful, guessing isn’t an option.
Resting the Steak
Once the steaks hit 125°F, remove them from the grill and let them rest for 10 minutes. This rest period allows carryover cooking to bring them to around 130°F and ensures the juices stay locked inside. After resting, slice against the grain and serve immediately. You’ll notice the marbling has melted down just enough to add that buttery finish, while the crust gives you the perfect bite.
Best Beer To Pair With Wagyu Rib Cap
Barleywine
Big and bold, a match for the richness of Wagyu.
Imperial Stout
Roasty and full-bodied to stand up to the fat content.
Belgian Dubbel
Slightly sweet and complex—an excellent contrast to the seared crust.
Wagyu Rib Cap Steaks
Equipment
- Hickory Wood Pellets
- Louisiana Grills 800 Premier
- BBQ Gloves
- Foil Trays
Ingredients
- 2 each Wagyu Rib Cap Steaks
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
- ¼ cup Yonedas White Seasoning
- ¼ cup Yonedas Gold Seasoning
Instructions
- Preheat grill to 500°F
- Coat steaks with grilling oil, season with Yonedas White and Gold
- Let steaks rest at room temp for 20 minutes
- Grill using “Just Keep Flipping” every 60 seconds for 8 minutes
- Pull at 125°F internal, rest for 10 minutes
- Slice and serve immediately
Wagyu Rib Cap Steaks FAQs
Would I cook a non-Wagyu rib cap the same way?
Absolutely. Prime, AAA, Sterling Silver, or Choice-grade rib caps respond beautifully to this method. While Wagyu has more marbling, this hot-and-fast approach brings out flavor in any well-trimmed steak.
What can I use instead of grilling oil as a binder?
If you don’t have flavored grilling oils, you can substitute duck fat, Wagyu tallow, or even canola oil. Just avoid oils with low smoke points like extra virgin olive oil if you’re cooking at very high heat.
Is this recipe gluten-free?
Yes—just be sure to use gluten-free seasonings, and you’re good to go.
How do I know when the steak is done?
Use a meat thermometer. For medium-rare, pull the steak at 125°F and let it rest. The carryover heat will bring it to 130°F, which is your sweet spot for Wagyu or any rib cap cut.
What are the temperature guidelines for steak doneness?
- Rare: 125°F (bright red center)
- Medium Rare: 130°F (red center, pink edges)
- Medium: 135°F (even pink throughout)
- Medium Well: 145°F (some pink in the middle, mostly brown)
- Well Done: Please don’t—use brisket instead.