Filé de costela (sometimes called ponta do contrafilé) refers to a specific cut of beef known as the ribeye cap or spinalis dorsi in English. Filé de costela translates to "rib filet" or "ribeye fillet" in Portuguese, indicating its connection to the rib area.

Filé de Costela is a highly prized and flavorful cut that comes from the cap muscle of the ribeye steak. It's considered one of the most tender and marbled portions of the ribeye, making it exceptionally flavorful and juicy. In Brazilian churrasco (barbecue), filé de costela is often sought after due to its rich marbling and intense flavor.

It's sometimes prepared as a separate skewer or grilled alongside other cuts. Because of its exceptional flavor and tenderness, filé de costela can also be enjoyed on its own as a steak, pan-seared, or roasted. It's a premium cut that's popular among those who appreciate the bold taste of well-marbled beef.