8 oz of the King of all steaks, (if you can even find them). They are the best of the best and even more so with bison. Also called the Spinalis or Ribeye Cap, the richest, most buttery portion of the ribeye steak. This rare cut's bold grain and flavor make for a delicious-and unique eating experience.
Note from Rachel: Lance & I grill these to medium rather than the medium rare we prefer with all our other bison steaks. To us, the texture of the fat that is marbled throughout this steak needs a little more time to cook and render down. Once you've done that, this steak is amazingly tender with a rich and buttery flavor.