HELP! How to cook a 2"-thick rolled-up ribeye cap steak (actually two of them)

Judy Mayberry

So gorgeous at Costco, but I don't want to ruin it. Roast in a low oven for a while to what temp before searing it? Or the reverse?

Thanks, anyone.

nolaegghead

A lot of people unroll them, then just grill hot and fast.  One of many options.

bgebrent

https://eggheadforum.com/discussion/1218831/prime-cap-steaks-redux/p1

This is works great and I learned it here.

Dobie

How do you eat steak? If rare cook hot direct, if less than rare some reverse sear.
You can unroll it but I prefer it rolled up. Enjoy 

caliking

I would not recommend SV.  Not a fan after trying it a few times. 

My personal favorite is caveman style. Whether you leave them tied,  or not. 

And lastly, don't let anyone tell you that a searing hot CI pan on the stove isn't a good option (not that you would, but I thought I should mention it )

GoooDawgs

I unroll and go hot and fast.  Very fatty cut so I like high heat to help get it leaner.  Very delicious. 

fishlessman

have never come across them but might cook it this way if i did. this was with pinwheel flank steaks (why would anyone stuff a steak like this)

https://eggheadforum.com/discussion/350378/trexed-flank-steak-pinwheels

northGAcock

bgebrent said:

https://eggheadforum.com/discussion/1218831/prime-cap-steaks-redux/p1

This is works great and I learned it here.

Mark cooked me these on a visit to his castle a while back. Paired them with lobster tails and a nice cab (as i recall). He is on point here (the link) as it was as good a steak as i have ever eaten. You don't know how much it pains me to give him all that credit (JKOC).

northGAcock

northGAcock said:

bgebrent said:

https://eggheadforum.com/discussion/1218831/prime-cap-steaks-redux/p1

This is works great and I learned it here.

Mark cooked me these on a visit to his castle a while back. Paired them with lobster tails and a nice cab (as i recall). He is on point here (the link) as it was as good a steak as i have ever eaten. You don't know how much it pains me to give him all that credit (JKOC).

That said, i am looking forward to Brent cooking me one so i can see if he really was a good listener. 

Brisket_Fanatic

I like to cook them as low as you can keep your egg, like 200 indirect for me. Cook them indirect until you get close to your desired temp. I think I took ours to 120 which took about an hour or so and then hit it with a sear at 600+ down close, pull and hit it with a pad of garlic butter.

td66snrf

I believe they roll them just for packaging reasons. I always unroll them and cook them hot and fast. 

Sea2Ski

For everyone out there that likes these (and who doesn’t?!?!) when you are at your Costco, ask for them to cut it and leave it whole as a roast.  When you get home, cut it in pieces as large/small as you want or even cook it whole. 

To to be honest, at the same store I have had mixed results doing this. A few times they cut it for me as I was standing there, one time I was told I had to order it (I called in the AM and picked up after work the next day), and a few times time they said they would not do it as “it is not in the system that way”.   I guess it all depends who you get, how busy they are and what kind of mood they are in. 
Unfortunately for @northGAcock  when he came to visit it was one of the times they would not do it for me. Worth giving it a try though - nothing to lose.