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.
Open in Cookpad AppSteps
- 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
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