Ribeye Cap Roulade. Amazing flavor and intense marbling so you eat less than conventional beef. Used by the best chefs in the world. Affordable luxury perfect for the holidays.

We took the cap off and trimmed it up. It was salted and left uncovered on a rack in the fridge for two days. Harissa Beef Roulade is easy to prepare and you'll love how pretty it is when sliced! You can cook Ribeye Cap Roulade using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients of Ribeye Cap Roulade

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

With just a few ingredients, including quality Certified Angus Beef® brand, you'll have this main dish on your table in no time!(It does need time to let the flavors meld, so make sure you work that in.) This tasty bite is made with a lesser known, but very tender and tasty cut of beef called ribeye cap. 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..

Ribeye Cap Roulade instructions

Set ribeye cap out and let come to room temperature..
Finely chop the mushrooms, shallots, garlic, artichokes and spinach..
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..
Once all is soft and the shallots are translucent turn off the heat and let cool..
Preheat oven to 425°.
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..
Spread the mix and Parmesan cheese across the ribeye..
Roll and tie with the butcher's twine. Season the outside with the granulated garlic and Montreal seasoning..
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..
When the internal temp is hit let rest about 10 minutes before slicing..
After resting slice and serve. This is one of my absolute favorite beef recipes!.

How to Cook Ribeye Cap Steak. Now, it's time to learn how to cook ribeye cap steak to churn out the perfect steak for dinner. Much like your other favorite cuts of steak, the ribeye cap cut fares well pan-seared on the stovetop in a cast iron skillet or cooked on the grill. The butcher at Costco rolled, tied, and cut the meat into pinwheel steaks. All I had to do was pat the steaks dry with paper towels and apply a generous amount of kosher salt and coarsely ground black pepper to both sides.