Ribeye Cap Roulade
I have been wanting to try this recipe out for a long time and am more than pleased with the way it turned out!
The ribeye cap is the same cut that you see from time to time at the meat counter in the form of Spinalis Steaks. These are just pre rolled, tied and sliced without any stuffing to be grilled.
This is a cut of ribeye meat so it is beautifully marbled and lends itself well to be cooked rare to medium rare just like a steak. Stuffing with the veggies and Parmesan cheese just adds a whole other depth of flavor than just a grilled steak. I can't wait to have this again! Maybe next time will be cooked on a grill to add the extra flavor of smoke.
Ribeye Cap Roulade
I have been wanting to try this recipe out for a long time and am more than pleased with the way it turned out!
The ribeye cap is the same cut that you see from time to time at the meat counter in the form of Spinalis Steaks. These are just pre rolled, tied and sliced without any stuffing to be grilled.
This is a cut of ribeye meat so it is beautifully marbled and lends itself well to be cooked rare to medium rare just like a steak. Stuffing with the veggies and Parmesan cheese just adds a whole other depth of flavor than just a grilled steak. I can't wait to have this again! Maybe next time will be cooked on a grill to add the extra flavor of smoke.
Cooking Instructions
- 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!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Spinalis Dorsi (Ribeye Cap Steak) Spinalis Dorsi (Ribeye Cap Steak)
This is an expensive and hard to find cut. It’s the flavor of the ribeye with the tenderness of the filet. It might be pricey but it’s an experience like no other cut.
-
Ribeye Beef Stew Ribeye Beef Stew
With the colder weather this past week, I wanted to make my home made beef stew, hope you enjoy.
-
Ribeye steak smothered in onions and mushrooms Ribeye steak smothered in onions and mushrooms
I love ribeye steak and this Is one of the way my mom taught me how Cook it.... Searing the meat on both sides then cooking it in the oven makes it come out tender like butter
-
Rosemary Garlic Ribeye Steaks Rosemary Garlic Ribeye Steaks
My go-to steak recipe for the perfect medium ribeye
-
Ribeye steak w/corn, bbq mushrooms, bbq artichokes Ribeye steak w/corn, bbq mushrooms, bbq artichokes
Real good if you have time to make an easy good meal
potoholik -
Prime Rib Prime Rib
Cooking time formula:“To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door.”
-
Smoked Whole Ribeye Smoked Whole Ribeye
Made for our 15th anniversary and couldn't have been happier! Perfect for slicing thin for sandwiches or cut thick for steak sized pieces. So amazingly tender and great beef flavor will be having again.
-
Pan seared marinated Rib Eye Steak Pan seared marinated Rib Eye Steak
Rib eye is my favorite cut of beef. A great cut of beef needs little addition, but marinade is a good start. Pan searing provides great appearance, flavor and a quick cook. Never a bite a left after the family eats.
-
Pepper Steak Roll Ups Pepper Steak Roll Ups
This is a simple braised beef roll dish. The cheese from the rolls flavors the meat and sauce to make a deliciously creamy tlmato/ broth based sauce. Serve this with pasta, mashed potatoes, rice or crusty bread to soak up the sauce!
-
Chicken Roulade Chicken Roulade
I like this chicken roulade since I was a kid, now my children love it too. Easy to make and can be stored in the freezer.
-
Cube Roll Steak with Ponzu (4 Ingredients) Cube Roll Steak with Ponzu (4 Ingredients)
I wanted to add some zing and flavor into the steak, so I thought of ponzu. We like our steaks medium rare, but of course you can adjust the cooking to your liking.
More Recipes
Comments