The Spinalis Dorsi is the highly prized cap of the ribeye. Because it is a thin, flat muscle, it must be rolled and trussed into a cylinder to cook like a steak. Calculate the thermodynamic shift based on roll diameter.

Master Rule: Rolling the Spinalis reduces surface area to volume ratio by 60%, changing it from a quick-sear cut into a thick roast requiring slow heat.

Configure Parameters

16 oz
1.5 inches

Calculated Targets

Resulting Diameter
2.5 inches
The thickness of your rolled steak dictates the cooking method.
Oven Time (250°F)
45 mins
Internal Fat Render
Moderate
Twine Cuts Needed
4
A contextual tip that changes based on input values.

Spinalis Geometry Effects

Diameter Cooking Approach Center Texture
1.5 inches Direct Sear Perfectly rendered
2.0 inches Transitional Good render
2.5+ inches Reverse Sear Requires slow heat to render

Precision Master Protocol

  1. 1
    Step 1: Trim all silver skin from the flat Spinalis muscle.
  2. 2
    Step 2: Roll the meat gently into a cylinder, with the grain running lengthwise.
  3. 3
    Step 3: Tie butchers twine at regular intervals to hold the shape.
  4. 4
    Step 4: Treat as a thick filet - reverse sear slowly to 125°F.
  5. 5
    Step 5: Sear the exterior, remove twine, and slice into medallions.
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