Carved Ribeye Steak for Two

Instructions

1. Separate the Spinalis: Identify the spinalis muscle on the ribeye and carefully remove it from the main piece. Set it aside.
2. Slice the Eye of Ribeye: Slice the remaining eye of the ribeye into pieces about half a centimeter thick, keeping the fat cap intact on the end.
3. Prepare Large Eye Pieces: If the eye piece is large, cut it in half and fold it over to prop up the sliced meat for presentation.
4. Trim Fat from Spinalis: Remove any small pieces of fat from the spinalis that may have an undesirable texture.
5. Slice the Spinalis: Cut the spinalis into slices along the muscle to serve.