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Recipe: Appetizing Ribeye Cap Roulade

    Ribeye Cap Roulade. The versatility of the Ribeye Cap allows restaurants to menu this cut in a variety of options. Serve with an apple and zucchini slaw with apple cider vinaigrette. Roast a Roulade: Stuff whole Ribeye.

    Reverse Sear Ribeye Cap Steak the Professional Way. Place steaks on a wire rack over a baking sheet. The very expensive, very hard to get, USDA Prime Ribeye Cap. You can have Ribeye Cap Roulade using 14 ingredients and 11 steps. Here is how you achieve that.

    Ingredients of Ribeye Cap Roulade

    1. It’s 1 of cut of ribeye cab about 2 lbs.
    2. It’s of Stuffing.
    3. You need 1/2 lb of portabella mushrooms.
    4. You need 6 of big cloves garlic.
    5. You need 2 of shallots.
    6. Prepare 8 of artichoke quarters canned in brine.
    7. Prepare 1 package of frozen chopped spinach.
    8. It’s To taste of Montreal seasoning.
    9. Prepare To taste of crushed red pepper flakes.
    10. It’s To taste of Parmesan cheese.
    11. You need of Roll.
    12. You need of Butchers twine.
    13. It’s To taste of granulated garlic.
    14. It’s To taste of Montreal seasoning.

    This reverse sear recipe will show you how to make. Ribeye cap is the thin, beautifully marbled piece of meat at the top of a ribeye cut. Also called “deckle,” the cap is tender, full of flavor, and until recently, relatively hard to find. The ribeye cap is significantly tastier than the other muscles that comprise a ribeye steak.

    Ribeye Cap Roulade step by step

    1. Set ribeye cap out and let come to room temperature..
    2. Finely chop the mushrooms, shallots, garlic, artichokes and spinach..
    3. In large skillet heat 2 tbsp extra virgin olive oil and saute the mushrooms, shallots, garlic, artichokes and spinach. Add crushed red pepper flakes and Montreal seasoning..
    4. Once all is soft and the shallots are translucent turn off the heat and let cool..
    5. Preheat oven to 425°.
    6. Lay plastic wrap out on the countertop lay the ribeye cap on it and cover with plastic wrap. Using the flat side of a meat tenderizer pound out until the ribeye is about the same thickness all the way across. Trim off any pieces that stick out and will be hard to roll..
    7. Spread the mix and Parmesan cheese across the ribeye..
    8. Roll and tie with the butcher's twine. Season the outside with the granulated garlic and Montreal seasoning..
    9. Put the ribeye onto a baking sheet with a cooling rack to keep it raised during cooking. Place a thermometer into the center of the thickest side and bake to an internal temperature of 135°. This will take roughly 40 minutes. Mid way through turn the ribeye over to ensure even browning..
    10. When the internal temp is hit let rest about 10 minutes before slicing..
    11. After resting slice and serve. This is one of my absolute favorite beef recipes!.

    In fact, true meat nerds consider it to be THE tastiest cut on the entire steer. The absolute best part of the rib eye. If you have never tried a Spinalis – Rib Cap Steak, then you are in for a treat! They are extremely marbled, similar to a flank or tri-tip. However, these steaks do not need.