Ribeye Cap -- To roll or not to roll?

HendersonTRKing

I've had the great fortune of cooking a srf ribeye cap in the past.  Method was lightly seasoned with montreal + reverse sear the entire steak at 250 dome temp.  Pulled at 110 IT, rested while the egg fires up the CI and then quickly seared on both sides to set the char and crust.  Ended up being a top 5 (prob top 3) all time favorite steak.

Although I'm usually a believer in the notion of not changing a winning strategy, as I think about my next one and do some research, I see that many people roll and tie up the cap, cut into individual steaks and cook it that way.  

Wondering what the pros/cons are and what the forum has to say about both methods.  I suppose cutting individual steaks means more sear/char/seasoning since there's more surface area to sprinkle hit the CI.  But the cap is so flavorful, I'm not sure it needs all that extra charry goodness and seasoning.  And I like slicing a big steak on a board and serving that way rather than individually.  

These first world concerns demand first world thoughts . . . looking forward to hearing what folks have to say.

Eggcelsior

Do not roll if it isn't already. More surface area for browning.

lousubcap

I'm with @Eggcelsior here.  With the Costco caps that come jelly-rolled I have had them rolled and also unrolled.  I find the unrolled to provide more flavor.  I'm not sure many here would roll their own caps but it's your cook.  Above all, it will turn out great so enjoy.

GrillSgt

I have eaten at the French Laundry twice and the only dish that I really enjoyed was the cap de bouef both times. 

Killit_and_Grillit

@GrillSgt ugh that French Laundry cap. So good. I had duck once there that was amazing as well. 

Toxarch

Any bacteria will be on the surface of the meat. When you roll it, you trap the bacteria inside the roll. Then you don't cook it to 160 IT, because it would suck, and so the rolled bacteria doesn't die. So it just depends on how much you trust everyone who handled the meat before you. 

HendersonTRKing

Thanks, all.  I didn't really see the benefit to rolling and tying, particularly if not stuffing (which I wouldn't do with this beautiful piece o' beef).

paqman

The ones I made were purchased from Costco already rolled.  If I had the option, I would not roll.

pgprescott

Just had one at Rathbun Steak. Flat and delicious. Good luck and enjoy. 

Austin Egghead

We are in the unroll group. More surface area adds more flavor to a wonderful cut. 

NPHuskerFL

GrillSgt said:

I have eaten at the French Laundry twice and the only dish that I really enjoyed was the cap de bouef both times. 

Mighty fancy lingo there brother. Do you mean Calotte de Boeuf Grillee?
I've made it both ways. CI skillet, compound butter and a fork (no knife needed).  I'm good with either presentation.  Git in my belly!

SmokeyPitt

One problem with the roll is the outside is rilled inside, so technically you should cook it to a higher temp. I would leave it unrolled.  

thetrim

There are only a few things in this world that you should roll up before you smoke it and a cap of ribeye ain't one of 'em!    

Hntnhrd

I see a lot of talk here about these unrolled caps but I ain't seeing any pictures!! 

lousubcap

No pics today but here's a link to an easy DIY Cap video.  Even I have followed it.
https://www.youtube.com/watch?v=eJH3qwIHeDc  

Sea2Ski

Sea2Ski