Spinalis steak with umami seasoning & brown butter potatoes.

by: Luis Martinez

Steps

Get ready for the best steak you have probably never heard of. This recipe for Spinalis Steak with Umami Seasoning and Brown Butter Potatoes is a little bit of heaven on a plate. But what is the Spinalis? On the pricier side, the Spinalis is a specialty cut that you will have to request from your butcher. It is the cap off a ribeye steak. That buttery and delicious, thin strip of meat below the large fat vein. The Spinalis is removed in butchering either from a ribeye or from a whole standing rib roast. It is then rolled and bound tightly. The ones cut from the prime rib roast can be left as a roast or sliced into thick steaks – as seen in this recipe.

Spinalis is forgiving, incredibly tender – possibly more so than tenderloin – and flavorful on its own. It is well-marbled and will benefit from a thorough seasoning. That’s why I paired it with umami seasoning. The combination of dried mushrooms, kosher salt, and cracked peppercorns is the perfect way to provide flavor for these steaks. Served with potatoes that have been cooked in browned butter for a luxurious meal.

METHOD

1. Grind dried mushrooms in a coffee or spice grinder until nearly powdered. Add salt and peppercorns, pulse until mixed. Combine with remaining salt. 
2. For best results, season the steaks thoroughly, on all sides, with the umami seasoning. Allow them to sit for at least 40 minutes before beginning to cook. 
3. Preheat your grill to 300°F (150°C). If you are using a charcoal grill, begin by igniting a medium to small load of charcoal. Open the bottom vent to setting 1 or 2. Once the charcoal has ashed over, rake it out a little but keep the charcoal to one side of the barbecue. Place the cooking grids in the highest position. 
4. When the grill is up to temperature, place your steaks over the cool side of the grill, the one without charcoal. Cook the Spinalis steaks for 25 to 40 minutes, until an internal temperature of around 125°F (52°C). 
5. While waiting for the steaks to reverse sear, cook the potatoes. Boil the clean potatoes in a pot for 5 to 10 minutes, until soft. Drain the potatoes and add the butter and cook over low heat for 10 to 15 minutes. Shake or stir the potatoes every so often but allow them to crisp on the outside a little, the butter will brown in the pot as you slowly cook, producing a savory and nutty scent. When you are ready to serve, season to taste with salt.  
6. Remove the steaks to rest and rake the coals into a concentrated pile. Open the bottom vent wide and move the cooking grids to the lowest position within the grill. If the BBQ does not heat to searing temperatures, you can light and add a little more charcoal. 
7. Sear the steaks over direct, high heat, for a minute, turn them slightly, and continue searing for another minute. Flip and repeat to get the best sear marks. 
8. Serve the steak topped with salt, butter, or shards of parmesan cheese, as well as the potatoes and your favorite seasonal side dish.